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Peach Pie Enchiladas Recipe

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Peach Pie Enchiladas are a quick and delicious dessert fusion, featuring warm flour tortillas filled with sweet peach pie filling, rolled and baked with a rich buttery cinnamon-sugar sauce. This easy treat delivers caramelized, bubbling goodness in under an hour, perfect for dessert lovers craving a twist on classic peach pie.

Ingredients

Units Scale

Main Ingredients

    • 6 (8-inch) flour tortillas
    • 21 oz peach pie filling
    • 3 tbsp cinnamon

Sauce

    • 1/2 cup (1 stick) butter
    • 1/3 cup white sugar
    • 1/3 cup brown sugar
    • 1/4 cup water

Topping

  • 4 tbsp cinnamon and sugar mixture

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure a consistent baking temperature for the enchiladas.
  2. Prepare the Baking Dish: Grease a 9×13 inch baking dish with softened butter or cooking spray and set it aside for assembling the enchiladas.
  3. Soften the Tortillas (if needed): If your flour tortillas aren’t fresh and pliable, warm them in the microwave for about 10 seconds to soften and make them easier to roll.
  4. Fill the Tortillas: Evenly divide the peach pie filling among the tortillas, placing the filling down the center of each. Sprinkle 1/2 tsp cinnamon on top of the peach filling in each tortilla.
  5. Roll and Place: Roll up each tortilla around the filling and place them seam side down in the greased baking dish.
  6. Prepare Peach Sauce: Pour 1/4 cup water into the empty peach pie filling can to loosen any leftover filling and make a sauce. Swish to combine.
  7. Make Butter-Sugar Mixture: In a small saucepan over medium heat, combine the butter, white sugar, brown sugar, and reserved peach sauce. Stir until the butter melts and sugars dissolve, then bring to a slow boil and remove from heat.
  8. Add Sauce to Enchiladas: Carefully pour the butter-sugar mixture over the rolled tortillas in the baking dish, ensuring all tortillas are evenly coated.
  9. Add Cinnamon Sugar Topping: Sprinkle the cinnamon and sugar mixture evenly over the top of the enchiladas.
  10. Bake: Bake the enchiladas in the preheated oven for 25 minutes, or until golden brown and bubbling. For a caramelized top, broil for 1–2 minutes after baking.
  11. Serve: Allow the enchiladas to cool slightly before serving. They are best served warm; add a scoop of vanilla ice cream or whipped cream if desired.

Notes

  • This is a very sweet dessert. To add tartness, mix in 1 tablespoon of lemon juice to the pie filling before using.
  • Tastes even better with homemade peach pie filling.
  • To reheat in the oven: Preheat to 350°F, cover with aluminum foil, and heat for 10–15 minutes.
  • To reheat in the microwave: Heat single servings on a microwave-safe plate for 30–60 seconds; texture may differ compared to oven reheating.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • To thicken sauce, add a mixture of cornstarch and water while heating.
  • Enhance flavor with a splash of lemon juice or zest.

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 370
  • Sugar: 37g
  • Sodium: 340mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://emilyquickdinners.com/peach-pie-enchiladas-recipe/