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Peach Pie Enchiladas

Peach Pie Enchiladas: A Sweet Spin on Classic Comfort Food

Peach Pie Enchiladas are a delightful twist on traditional peach pie, combining sweetness in a quick and easy dessert with flour tortillas.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 8 enchiladas
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 can Peach Pie Filling Substitute with homemade filling or alternative pie fillings like apple or cherry.
For the Tortillas
  • 8 pieces Flour Tortillas Can substitute with corn tortillas with adjustments for flexibility.
For the Sauce
  • 1/2 cup Butter Can be replaced with margarine for a dairy-free option.
  • 1/2 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 1 teaspoon Cinnamon Nutmeg can be substituted.
  • 1/4 cup Water Add more if the filling is too thick.

Equipment

  • 9x13-inch baking dish
  • Saucepan
  • microwave

Method
 

Step-by-Step Instructions for Peach Pie Enchiladas
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. Microwave the flour tortillas for about 10 seconds until soft and pliable.
  3. Spread peach pie filling down the center of each tortilla, sprinkle with cinnamon, and roll tightly. Place seam-side down in the baking dish.
  4. In a saucepan, mix ¼ cup of water with leftover peach pie filling. Add butter and granulated sugar, and heat until it boils.
  5. Pour the sauce evenly over the enchiladas, then sprinkle with remaining sugar and cinnamon. Bake for about 25 minutes until golden brown.
  6. Turn on the broiler for the last 1-2 minutes for extra crispiness.
  7. Let cool slightly before serving. Best enjoyed warm with vanilla ice cream or caramel sauce.

Nutrition

Serving: 1enchiladaCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These enchiladas can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the oven for best results.

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