Description
Delight in these Peach Pie Enchiladas—a sweet twist on traditional enchiladas featuring warm peach pie filling wrapped in soft flour tortillas, baked with a luscious buttery cinnamon sugar glaze. Perfect as a comforting dessert served warm with a scoop of vanilla ice cream or whipped cream.
Ingredients
Scale
Main Ingredients
- 6 (8-inch) flour tortillas
- 21 oz peach pie filling
Spices
- 3 tbsp cinnamon
- 4 tbsp cinnamon and sugar mixture
Sauce Ingredients
- 1/2 cup (1 stick) butter
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/4 cup water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure an even and consistent baking temperature for the enchiladas.
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with softened butter or cooking spray to prevent sticking and set it aside for assembling the enchiladas.
- Soften the Tortillas (if needed): If your flour tortillas are not fresh and pliable, warm them in the microwave for about 10 seconds to make them easier to roll without cracking.
- Fill the Tortillas: Evenly divide the peach pie filling among the tortillas, placing the filling down the center of each. Sprinkle about 1/2 teaspoon cinnamon on top of the peach filling inside each tortilla for added spice.
- Roll and Place: Roll up each tortilla around the filling tightly and place them seam side down in the greased baking dish to keep them sealed during baking.
- Prepare Peach Sauce: Pour 1/4 cup water into the empty peach pie filling can and swirl to loosen any remaining filling, creating a flavorful sauce base.
- Make Butter-Sugar Mixture: In a small saucepan over medium heat, combine the butter, white sugar, brown sugar, and the reserved peach sauce. Stir continuously until the butter melts and sugars dissolve, then bring the mixture to a slow boil before removing it from heat.
- Add Sauce to Enchiladas: Carefully pour the warm butter-sugar mixture evenly over the rolled tortillas in the baking dish, ensuring all enchiladas are coated well with the sauce.
- Add Cinnamon Sugar Topping: Sprinkle the cinnamon and sugar mixture evenly over the top of the sauced enchiladas to create a sweet, caramelized crust when baked.
- Bake the Enchiladas: Bake in the preheated oven for 25 minutes or until the enchiladas are golden brown and bubbling. For an extra caramelized top, you may broil for 1–2 minutes after baking, watching carefully to prevent burning.
- Serve: Let the peach pie enchiladas cool slightly before serving. They are best enjoyed warm and can be paired with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent finish.
Notes
- Warming the tortillas before rolling helps prevent cracking and makes rolling easier.
- Broiling at the end is optional but adds a lovely caramelized crunch on top.
- Serve immediately after baking for the best taste and texture.
- This dessert is great for summer gatherings or as a comforting sweet treat.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
