Preheat oven to 350 degrees. Grease a 2 quart baking dish. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon, then roll up, tucking in edges. Place seam side down in dish. In medium saucepan over medium heat, combine butter, sugars and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes. Bake in preheated oven 20 minutes or until golden. Serve warm with vanilla ice cream.