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.