Preheat oven to 350°F (175°C).

In a large skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until the apples are tender but not mushy (about 5–7 minutes).

Remove the skillet from heat and stir in the granulated sugar and vanilla extract until well combined. Let cool slightly.

Place a heaping spoonful of the apple mixture onto the center of each tortilla.

Fold the sides of the tortilla in, then roll up tightly like an enchilada. Place seam-side down in a greased baking dish.

Drizzle caramel sauce evenly over the top of the filled tortillas.

Bake for 15–18 minutes, or until the edges of the tortillas are golden and the filling is bubbling.

Remove from oven and dust with powdered sugar. Serve warm with optional whipped cream or vanilla ice cream.