Description
A delicious fusion of peach pie and enchiladas, featuring sweet peaches wrapped in tortillas and drizzled with a buttery sauce.
Ingredients
Scale
- 6 8-inch flour tortillas
- 1 (21oz.) can peach pie filling
- 3 teaspoons ground cinnamon
- ¼ cup water
- ½ cup salted butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ¼ cup granulated sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Warm the flour tortillas in the microwave for about 10 seconds until soft.
- Divide the peach filling evenly down the center of each tortilla, sprinkling cinnamon over the filling.
- Roll the tortillas tightly, seam-side down in your baking dish.
- Stir the empty can of peach filling with water in a saucepan, adding butter, granulated sugar, and brown sugar.
- Pour the melted mixture over the tortillas.
- Mix topping sugar with the cinnamon and sprinkle over the tortillas.
- Bake for about 25 minutes until golden and bubbly.
- Allow to cool for 10-15 minutes before serving.
Notes
These enchiladas pair well with vanilla ice cream or whipped cream. Assemble them a day in advance for easy baking before serving.
Nutrition
- Serving Size: 1 enchilada
- Calories: 295
- Sugar: 14g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg