Peach Pie Enchiladas Recipe

Dreaming of something cozy, comforting, and just a little bit out-of-the-ordinary for dessert tonight? Peach Pie Enchiladas are about to become your new favorite treat. Imagine all the gooey, golden flavors of a homemade peach pie—but rolled up in tender tortillas, baked until bubbly, and finished with a sweet, buttery sauce you’ll want to spoon over everything in sight. This dessert truly comes together in under an hour, making it a hero for busy weeknights, spontaneous gatherings, or simply when you need a little slice of happiness at the end of a long day.

Why You’ll Love This Recipe

• Quick and Effortless: The epitome of “easy as pie”—just roll, pour, and bake. No fancy equipment or guesswork required.
• Irresistibly Delicious: Think caramelized edges, gooey peaches, buttery syrup, and a whisper of cinnamon in every bite.
• Perfect for Sharing: Serve a crowd or just your family; these enchiladas are meant to be enjoyed together, warm from the oven.
• Customizable: Got a can of a different pie filling or some homemade jam? Swap and experiment to suit your tastes or pantry stash.

this Recipe

Ingredients You’ll Need

Here’s what makes these Peach Pie Enchiladas so special:

• Flour Tortillas: Soft and pliable, these wrap up the luscious filling. Warm them for easier rolling.
• Peach Pie Filling: The star of the show. Use canned for convenience, or homemade if you’re feeling fancy.
• Cinnamon: Adds that unmistakable warmth and depth—a must for any peach dessert.
• Butter: Creates the base of the dreamy sauce that soaks into the tortillas and caramelizes in the oven.
• White Sugar: Sweetness that helps the sauce turn syrupy and glossy.
• Brown Sugar: Brings subtle molasses richness and helps everything caramelize beautifully.
• Water: A little splash helps make use of every last drop of peachy goodness from the can.
• Cinnamon and Sugar Mixture (for topping): Sprinkled on top to finish—don’t skip this step for a sweet crunch.

Tip: For a touch of tart, stir in a bit of lemon juice to the filling. And if you’re making your own pie filling, fresh peaches are a game changer!

Variations

Let your creativity shine! Here are a few ideas:

• Fresh Fruit: Use fresh peaches, nectarines, or even apples for a seasonal twist.
• Berry Bliss: Swap the peach filling for cherry, blueberry, or a mix of berries for new flavors.
• Nutty Crunch: A sprinkle of chopped pecans or almonds before baking adds lovely texture.
• Tart and Tangy: Amp it up with a splash of lemon juice or a grating of lemon zest.
• Dessert Tacos: Instead of rolling, fold tortillas in half over the filling and bake as “dessert tacos.”

How to Make Peach Pie Enchiladas

Step 1: Prep Your Baking Dish

Preheat your oven to 350°F and grease a 9×13-inch baking dish with softened butter or a quick spray of cooking oil. This keeps things from sticking and adds an extra layer of buttery flavor.

Step 2: Fill and Roll Tortillas

If your tortillas are a little stiff, pop them in the microwave for about 10 seconds so they’re easier to work with. Spoon the peach pie filling down the center of each tortilla and sprinkle a little cinnamon right on top. Roll them up and nestle them, seam side down, in your baking dish.

Step 3: Make the Sauce

Don’t toss out the leftover bits in your pie filling can! Swirl in the water and pour that peachy syrup into a small saucepan. Add the butter, white sugar, and brown sugar, and gently heat until it all melts together and simmers. You’re looking for a rich, glistening sauce—once it starts to bubble, take it off the heat.

Step 4: Pour, Sprinkle, and Bake

Generously pour that sauce right over your rolled-up tortillas, making sure everyone gets a good coating. Sprinkle the cinnamon and sugar mixture over the top for a sweet, slightly crisp finish.

Slide your dish into the oven and bake for 25 minutes. For irresistibly caramelized tops, switch to broil for the last 1-2 minutes—just keep a close eye on them so they don’t overbrown.

Step 5: Cool Slightly and Serve Warm

Let them cool slightly so the filling sets just enough. Serve warm, and for a truly decadent treat, add a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips for Making the Recipe

• Warm Your Tortillas: Even a quick zap in the microwave makes rolling so much easier and keeps tortillas from tearing.
• Watch the Broil: Caramelizing is wonderful—but it goes fast! Keep a close eye so it gets beautifully golden, not burnt.
• Use Every Drop of Filling: Adding water to the can lets you use every last bit of sweet peach syrup for your sauce.
• Extra Tartness: Love desserts that aren’t overly sweet? A little lemon juice in the filling completely transforms the flavor.

How to Serve

These Peach Pie Enchiladas are undeniably best served warm, just after baking when the filling is bubbling and the sauce is sticky-sweet. Pair them with:

• A scoop of vanilla ice cream for melting creaminess.
• Whipped cream or even Greek yogurt to add a cool, tangy contrast.
• Toasted nuts like pecans or walnuts for crunch.
• A sprinkle of extra cinnamon, if you’re as big a fan as I am.

Perfect for potlucks, family gatherings, or as a cozy end to a weeknight dinner.

Make Ahead and Storage

Storing Leftovers

Let your enchiladas cool completely, then cover them tightly with plastic wrap or transfer to an airtight container. They’ll keep beautifully in the fridge for 3-4 days.

Freezing

You can freeze the whole dish or individual portions—just wrap well in plastic wrap and foil, or use a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheating

• In the oven: Preheat to 350°F, cover loosely with foil, and bake for 10-15 minutes until everything is warmed through.
• In the microwave: A single serving heats up in about 30-60 seconds. The texture of the tortilla might change a bit, but it’s still delicious.

Note: These are best enjoyed fresh, but leftovers are definitely worth savoring!

FAQs

Can I make homemade peach pie filling for this recipe?
Absolutely! If you have fresh peaches, cook them with a little butter, sugar, water, and a touch of cornstarch until the fruit softens and the juices become syrupy. Add a splash of vanilla for extra depth. Homemade is always welcome and adds wonderful flavor.

How can I thicken the sauce if it’s too runny?
If your sauce feels a little thin, mix a teaspoon of cornstarch with a splash of water and stir it into the simmering sauce. It’ll thicken up quickly as it bubbles.

What other fruits or flavors can I use instead of peach?
Get creative! Try cherry, apple, or blueberry fillings. You can even use spiced pears or apricots for a new twist. Feel free to mix in berries or even a few chocolate chips for a different take.

Can I make this dessert less sweet?
Definitely! For a little less sweetness, reduce the amount of sugar in the sauce or add lemon juice to the filling for a pop of tartness that balances out the sugary syrup.

Final Thoughts

Peach Pie Enchiladas are the perfect answer when you want peach pie but don’t want the fuss. They’re quick, incredibly satisfying, and open to endless personal twists. Whip up a batch for your next weeknight treat or family gathering—your kitchen will smell amazing, and everyone will be back for seconds. Give them a try, and watch how easily happiness is served, one warm, peachy bite at a time.

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