Peach Pie Enchiladas – It’s a bubbly, gooey, buttery, and peachy miracle! Something magical happens when fresh peaches, butter, and sugar meet flour tortillas.
Have you guys ever made sweet enchiladas?
So run, don’t walk, to the grocery store and buy yourself the ingredients for these! You. Will. Thank. Me.
Peach Pie Enchiladas
I don’t know about you, but I absolutely love peaches. You can enjoy this dessert any time of the year because you can use canned peach pie filling to make these enchiladas. Of course, you can use fresh peaches and make your own peach pie filling using my homemade peach filling recipe.
Peach Enchiladas are best served straight from the oven with a big scoop of vanilla ice cream and caramel sauce.
How to make PEACH PIE FILLING
What I get for most peach recipes is should you peel the peaches?
Although the skin is totally edible, it’s best to peel peaches for filling. Leaving the skin on could result in a bitter taste and texture.
First, place the sliced peaches in a large pot and add just enough (about 1 cup) water to cover. Stir in the 1 cup sugar, cornstarch, lemon juice, and vanilla (if desired) and bring to a boil.
Reduce heat to low and simmer, uncovered until peaches are soft and most of the water has cooked down; about 20 minutes. Remove peaches with a slotted spoon, reserve 1/2 cup juice, and cool to room temperature then use as desired.
The filling will separate when refrigerated. Reheat everything back up in a saucepan until smooth again.
To make this easy peach pie filling recipe, you’ll need the following ingredients:
- Sugar: Peaches may be sweet on their own, but you still need to add a little more sugar.
- Water: Needed to make the syrupy filling. For extra peach flavor, you can use peach juice.
- Cornstarch: To thicken the filling
- Lemon juice: To balance all the sweetness
- Vanilla: To enhance the peach flavor
- Peaches: The best peaches for pie filling are yellow peaches.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Peach Pie Enchiladas
Ingredients
- Homemade Peach Pie Filling or 1 (21 ounce) can peach pie filling homemade recipe bellow
- 6 (8 inch) flour tortillas
- 1/2 cup butter melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup * reserved peach syrup or water
- cinnamon and sugar for sprinkling
- Vanilla Ice Cream optional
- Caramel sauce optional
Homemade Peach Filling
- 4 cups peaches peeled and sliced
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 cup water
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Butter a 9 x 13 inch baking dish.
- Soften the tortillas in the microwave if needed to make them easier to roll.
- Spoon about one heaping 1/4 cup of peach filling slightly off the center of each tortilla, sprinkle evenly with cinnamon(if desired).
- Roll tortillas up and place seam side down in a greased baking dish.
- In a medium saucepan bring butter, white sugar, brown sugar and peach syrup/water to a boil. Reduce heat and simmer for 3 minutes, stirring constantly.
- Pour sauce over enchiladas, sprinkle with extra cinnamon sugar on top if desired and let stand 45 minutes. Bake in preheated oven 20 minutes, or until golden.
- Serve warm with vanilla ice cream, or whipped cream and top with desired amount of caramel sauce.
Homemade Peach Filling
- Place the sliced peaches in a large pot and add just enough (about 1 cup) water to cover. Stir in the 1 cup sugar, cornstarch, lemon juice and vanilla (if desired) and bring to a boil.
- Reduce heat to low and simmer, uncovered, until peaches are soft and most of the water has cooked down; about 20 minutes.
- Remove peaches with a slotted spoon, reserve 1/2 cup juice and cool to room temperature then use as desired.
Notes
Look so delicious yummy