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–+ servings

Peach Enchiladas

Author Christi Johnstone
Course Dessert
Cuisine American, Mexican
A sweet, juicy peach filling is rolled up into crispy, cinnamon sugar tortillas and baked perfectly in a dreamy peach glaze.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

Equipment

  • 9x13 baking dish

Ingredients

  • 6 flour tortillas 8 inch
  • 21 ounces peach pie filling
  • 3 tablespoons cinnamon
  • 1/2 cup butter 1 stick
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/4 cup water
  • 4 tablespoons cinnamon sugar

Instructions

  • Preheat your oven to 350°F.
  • Grease a 9x13 baking dish with butter or cooking spray.
  • If you’re using store bought tortillas, warm them up for a few seconds in the microwave.
  • Take one tortilla at a time and spread some peach filling into the center. Sprinkle about ½ a teaspoon of cinnamon on top of the filling. Roll the tortilla and place it into the baking dish with the seam facing down. Repeat until you use up the tortillas. There should be some peach glaze left in the can, save that to use for the sauce.
  • Add ¼ cup of water to the can and mix it around to combine with the leftover peach glaze. In a large saucepan combine butter, white and brown sugar, as well as the leftover peach sauce and water from the can. Bring to a simmer before removing from the heat.
  • Gently pour the sauce from the saucepan over the rolled tortillas in the baking dish. Be sure to cover the area completely. Mix cinnamon and white sugar together for the topping then sprinkle it over the tortillas.
  • Bake for 25 minutes, or until golden brown and the fruit on edges are bubbling.
  • Remove from the oven and allow it to cool slightly. Serve warm with some ice cream or whipped cream and enjoy!

Notes

Storage - These peach enchiladas are best if stored in the fridge, covered tightly in the baking dish for 3-4 days. Make sure the baking dish cools completely before you store the leftovers.

Nutrition

Calories: 464kcal | Carbohydrates: 75g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 412mg | Potassium: 76mg | Fiber: 3g | Sugar: 46g | Vitamin A: 485IU | Vitamin C: 30mg | Calcium: 99mg | Iron: 4mg
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