Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Assemble the enchiladas: Spoon about 1/2 cup of apple pie filling onto the center of each tortilla. Sprinkle with a pinch of cinnamon. Roll up the tortilla tightly, folding in the sides to seal, and place seam-side down in the baking dish. Repeat with all tortillas. Prepare the sauce: In a medium saucepan over medium heat, melt the butter. Stir in granulated sugar, brown sugar, and water. Bring to a boil, stirring frequently, then reduce the heat and simmer for 3 minutes. Remove from heat and stir in vanilla extract. Pour the sauce: Pour the warm sauce evenly over the enchiladas in the baking dish, ensuring they’re coated. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the enchiladas are golden. Serve: Let the enchiladas cool for 5-10 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.