Description

Delightfully sweet and comforting, these Peach Pie Enchiladas combine tender flour tortillas filled with rich peach pie filling, rolled and baked in a luscious butter-sugar sauce with a cinnamon sugar topping. Perfect for a warm dessert or a cozy treat, they offer a unique twist on traditional enchiladas, delivering all the flavors of a classic peach pie in a fun, handheld format.

Ingredients

Scale

Tortillas and Filling

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

Butter Sugar 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure a consistent baking temperature for the enchiladas.
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.
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.
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.
Roll and Place: Roll up each tortilla around the filling and place them seam side down in the greased baking dish.
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.
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.
Add Sauce to Enchiladas: Carefully pour the butter-sugar mixture over the rolled tortillas in the baking dish, ensuring all tortillas are evenly coated.
Add Cinnamon Sugar Topping: Sprinkle the cinnamon and sugar mixture evenly over the top of the enchiladas.
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.
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

Warming the tortillas makes them easier to roll without cracking.
Using the peach pie filling can to add water ensures you don’t lose any flavor in the sauce.
Broiling briefly after baking caramelizes the sugar topping for extra texture.
Serve with vanilla ice cream or whipped cream for a delicious dessert pairing.