COLORFUL
These Peach Pie Enchiladas have the perfect balance of buttery, sugary and fruity flavors, and taste absolutely divine.
If you’ve been looking to try your hands at a simple yet delicious sweet treat that everyone in the family can enjoy, this is the recipe you need to try out!
All it takes is some flour tortillas, peach pie filling and a few pantry staples to make this ultra flavorful and magical dessert.
TABLE OF CONTENTS
WHY YOU’LL LOVE THIS RECIPE
- It’s versatile: This sweet treat is super flavorful and versatile, and can be enjoyed on its own or even with some ice cream.
- Super easy to make: With canned peach pie filling and just a few other ingredients, you’ll be able to put these peach pie enchiladas together.
- Wickedly delicious: The sweet caramel, the salty butter and the fruity peaches all come together to make this dish an absolute treat for your taste buds.
PEACH PIE ENCHILADAS INGREDIENTS
- Flour Tortillas
- Peach Pie Filling
- Cinnamon
- Butter
- White Sugar
- Brown Sugar
- Water
- Cinnamon and Sugar Mixture
*see recipe card for amounts
HOW TO MAKE PEACH PIE ENCHILADAS IN AN OVEN
- Preheat your oven to 350 degrees F.
- Grease a 9×13 inch baking dish with softened butter or cooking spray. Set aside.
- If your tortillas aren’t fresh, warm up the flour tortillas in the microwave for about 10 seconds to make them more pliable.
- Divide the peach pie filling* evenly among the tortillas, placing the filling down the center of each tortilla. Sprinkle ½ tsp of cinnamon on top of the peach filling on each tortilla. Roll up each tortilla and place them seam side down in the prepared baking dish.
- *There will be some peach pie reserve left in the bottom of the pie filling can. Pour ¼ cup of water into the can, swish around to release the filling and make a sauce.
- In a small saucepan over medium heat, add the butter, white sugar, brown sugar, and reserve peach sauce. Stir until the butter has melted and the sugar has dissolved. Bring to a slow boil then remove from heat.
- Carefully pour this butter-sugar mixture over the rolled tortillas in the baking dish, making sure to coat them all evenly.
- Sprinkle the cinnamon and sugar mixture over the top of the enchiladas.
- Bake in the preheated oven for 25 minutes, or until the enchiladas are golden brown and bubbling. I like to broil them for 1-2 minutes after baking to help caramelize the top coating.
- Allow the enchiladas to cool slightly before serving. They are best served warm, and you can add a scoop of vanilla ice cream or whipped cream on top if desired.
STORAGE AND REHEATING NOTES:
- In the oven: Preheat your oven to 350°F (175°C). Place the enchiladas on a baking sheet or oven-safe dish and cover them loosely with aluminum foil. Heat for about 10-15 minutes, or until warmed through.
- In the microwave: Place a single serving of enchiladas on a microwave-safe plate. Microwave for about 30-60 seconds, or until warmed through. Be aware that the texture of the tortillas may be slightly different when reheated in the microwave compared to the oven.
- Allow the enchiladas to cool completely. Then, cover the dish tightly with plastic wrap or transfer the enchiladas to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
HELPFUL TIPS & SUBSTITUTIONS:
Can I Make Homemade Peach Pie Filling?
You sure can! All you need to do is slice fresh peaches and add them to a mixture of butter, water, sugar, cornstarch and vanilla and simmer on medium heat until the peaches turn soft. You can then let this cool down and then use it instead of the canned peach pie filling.
How Can I Thicken the Sauce?
If the sauce that you’re planning to drizzle on the top seems too runny, you can thicken it up by adding a mixture of cornstarch and water to it while it is still on heat and mixing it well.
What Else Can I Add to the Peach Pie Enchiladas?
To brighten up the flavor of the peach pie enchiladas, you can also consider adding a dash of lemon juice and a bit of lemon zest too, if you want that extra tangy flavor. If you don’t want to use lemon juice, you can also throw in a bit of apple cider vinegar into the mix.
Try Some of my other Favorite Fruity Desserts Recipes!
These peach pie enchiladas are super easy to put together, and have the perfect balance of sweetness and buttery flavors.
EQUIPMENT
- 1 Microwave Oven
- 1 9×13 inch Baking Dish
- 1 Small Saucepan,
INGREDIENTS
- 6 Flour Tortillas, 8 inch
- 21 oz Peach Pie Filling
- 3 tbsp Cinnamon
- 1/2 cup Butter, 1 stick
- 1/3 cup White Sugar
- 1/3 cup Brown Sugar
- 1/4 cup Water
- 4 tbsp Cinnamon and Sugar Mixture , for topping
INSTRUCTIONS
- Preheat your oven to 350 degrees F.
- Grease a 9×13 inch baking dish with softened butter or cooking spray. Set aside.
- If your tortillas aren’t fresh, warm up the flour tortillas in the microwave for about 10 seconds to make them more pliable.
- Divide the peach pie filling* evenly among the tortillas, placing the filling down the center of each tortilla. Sprinkle ½ tsp of cinnamon on top of the peach filling on each tortilla. Roll up each tortilla and place them seam side down in the prepared baking dish.
- *There will be some peach pie reserve left in the bottom of the pie filling can. Pour ¼ cup of water into the can, swish around to release the filling and make a sauce.
- In a small saucepan over medium heat, add the butter, white sugar, brown sugar, and reserve peach sauce. Stir until the butter has melted and the sugar has dissolved. Bring to a slow boil then remove from heat.
- Carefully pour this butter-sugar mixture over the rolled tortillas in the baking dish, making sure to coat them all evenly.
- Sprinkle the cinnamon and sugar mixture over the top of the enchiladas.
- Bake in the preheated oven for 25 minutes, or until the enchiladas are golden brown and bubbling. I like to broil them for 1-2 minutes after baking to help caramelize the top coating.
- Allow the enchiladas to cool slightly before serving. They are best served warm, and you can add a scoop of vanilla ice cream or whipped cream on top if desired.
NOTES
Notes:
- This is a very sweet dessert. If you prefer a bit of tartness add 1 tablespoon of lemon juice to the pie filling and mix together before dividing between the tortillas.
- This is good with canned pie filling but is even more delicious with homemade!
- In the oven: Preheat your oven to 350°F (175°C). Place the enchiladas on a baking sheet or oven-safe dish and cover them loosely with aluminum foil. Heat for about 10-15 minutes, or until warmed through.
- In the microwave: Place a single serving of enchiladas on a microwave-safe plate. Microwave for about 30-60 seconds, or until warmed through. Be aware that the texture of the tortillas may be slightly different when reheated in the microwave compared to the oven.
- Allow the enchiladas to cool completely. Then, cover the dish tightly with plastic wrap or transfer the enchiladas to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
- Can I Make Homemade Peach Pie Filling? You sure can! All you need to do is slice fresh peaches and add them to a mixture of butter, water, sugar, cornstarch and vanilla and simmer on medium heat until the peaches turn soft.
- How Can I Thicken the Sauce? If the sauce that you’re planning to drizzle on the top seems too runny, you can thicken it up by adding a mixture of cornstarch and water to it while it is still on heat and mixing it well.
- What Else Can I Add to the Peach Pie Enchiladas? To brighten up the flavor of the peach pie enchiladas, you can also consider adding a dash of lemon juice and a bit of lemon zest too, if you want that extra tangy flavor.
NUTRITION
Serving: 6ServingsCalories: 404kcalCarbohydrates: 91gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 258mgPotassium: 212mgFiber: 6gSugar: 68gVitamin A: 67IUVitamin C: 1mgCalcium: 144mgIron: 2mg
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