Peach Pie Enchiladas
Ingredients
- Homemade peach pie filling (see note) or one 21.0-ounce can peach pie filling
- Six 8-inch flour tortillas
- ½ cup butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup reserved peach syrup or water
- Cinnamon and granulated sugar, for sprinkling
- Vanilla ice cream, optional
- Caramel sauce, optional
For Homemade Peach Filling:
- 4 cups peaches, peeled and sliced
- 1 cup granulated sugar
- 1 tbsp. lemon juice
- 1 cup water
- ¼ cup cornstarch
- 1 tsp. vanilla extract
Instructions
- Butter a 9-inch 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.
- Roll tortillas up and place seam side down in the 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 and sugar on top, if desired, and let stand 45 minutes.
- Pre-heat the oven to 350°F.
- Bake in the pre-heated oven for 20 minutes, or until golden.
- Serve warm with vanilla ice cream, or whipped cream and top with desired amount of caramel sauce.
To prepare the 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; 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; cool to room temperature; use as desired.
Notes
The filling will separate when refrigerated; re-heat everything back up in a saucepan, over medium heat, until smooth again.
