1. Butter a 2-quart baking dish (I use an 11 x 7-inch baking dish). 2. Divide and spoon the pie filling down the center of each tortilla, then sprinkle with raisins (if using). 3. Sprinkle the cinnamon lightly over the filling and raisins. 4. Roll up tortillas and place seam side down in the baking dish. 5. In a saucepan bring butter, white sugar, brown sugar, water and whipping cream to a boil; reduce heat and simmer, stirring constantly for about 3-4 minutes; pour over the enchiladas in the dish. 6. Let stand at room temperature for 30 minutes before baking. 7. Set oven to 350 degrees F. 8. Bake for about 20 minutes. 9. Serve warm with vanilla ice cream. ---------------------------------------------------------------------------
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