Peach Pie Enchiladas
Peach Pie Enchiladas - It’s a bubbly, gooey, buttery, and peachy miracle! Something magical happens when fresh peaches, butter, and sugar meet flour tortillas.
Servings 6
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
The filling will separate when refrigerated. Reheat everything back up in a saucepan until smooth again.