Peach Pie Enchiladas
Peach Pie Enchiladas combine the sweetness of ripe peaches with a flaky tortilla, coated with a warm cinnamon sugar mixture. They are baked until golden brown and served with ice cream for a delightful dessert that's perfect for any occasion.
Equipment
- 1 oven
- 1 baking dish (9x13 inches)
- 1 mixing bowl
- 1 whisk
- 1 set measuring cups and spoons
- 1 large skillet
- 1 wooden spoon
- 1 small bowl
- 1 brush or spatula
Ingredients
- 6 medium peaches, peeled and sliced Feel free to use canned peaches if fresh ones are not available, just ensure they are well-drained.
- 8 large flour tortillas
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ cup unsalted butter, melted
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- to taste scoops vanilla ice cream Optional for serving.
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the sliced peaches, ½ cup brown sugar, ¼ cup flour, and vanilla extract. Mix gently until the peaches are coated.
- Spoon a generous portion of the peach mixture onto each flour tortilla and roll them up tightly. Place the rolled tortillas seam-side down in a greased baking dish.
- In a separate small bowl, mix the granulated sugar, remaining brown sugar, cinnamon, and nutmeg together.
- Brush the melted butter over the enchiladas, then sprinkle the sugar and spice mixture evenly over the top.
- Bake in the preheated oven for 25 minutes or until golden brown and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Serve warm with a scoop of vanilla ice cream if desired.
Notes
Feel free to use canned peaches if fresh ones are not available, just ensure they are well-drained.
If you want a thicker filling, you can add a tablespoon of cornstarch to the peach mixture.
These enchiladas can be prepared ahead of time and baked just before serving for a warm and delicious dessert.