Spoon filling down the centre of each tortilla. Sprinkle with cinnamon, roll up white tucking in the edges and place seam side down in the prepared dish.
In a 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 350°F preheated oven for 20 minutes, or until golden.