These Peach Pie Enchiladas are overflowing with warm, gooey peach pie filling and sprinkled with a sweet, cozy cinnamon sugar topping! Push this dessert over the top by finishing it off with vanilla ice cream or whipped cream!
These quick and easy Peach Pie Enchiladas fill store-bought tortillas with canned peach pie filling! Once rolled up and placed in the baking dish, they get a peach sauce drizzle and a sprinkle of sweet cinnamon sugar.
Pull a batch out of the oven and serve these sweet enchiladas warm with a scoop of vanilla ice cream! The ice cream softens against the warm peach dessert creating a delicious treat that tastes like you’ve spent hours in the kitchen, yet it preps in only 20 minutes!
Peach Pie Enchiladas Ingredients
- Flour Tortillas
- Peach Pie Filling
- Ground Cinnamon
- Salted Butter
- Granulated Sugar
- Light Brown Sugar
This fun spin on peach pie comes together quickly since there isn’t any pie crust involved! Instead, taking its place are flour tortillas that you can grab right at the store or make from scratch if you prefer.
The canned peach pie filling can also be swapped out for homemade if you’d like. The filling in my Southern Peach Cobbler is made with canned peaches and would make an excellent filling choice in these enchiladas!
However, when making this recipe, I typically like to keep it quick and easy. Therefore I grab the storebought tortillas and canned filling.
Substitutions and Variations
- Butter – If all you have is unsalted butter on hand, that can be used instead of salted butter. To make the swap, just a 1/4 teaspoon of salt to the peach sauce mixture in the saucepan.
- Fruit Filling – Try a different canned fruit filling, such as canned apple pie filling, for a tasty dessert enchilada variation. Just don’t forget to serve it with a big scoop of vanilla ice cream!
- Lemon Juice – Since this dessert is very sweet, you can add a bit of tartness to it by adding 1 tablespoon of lemon juice to the pie filling. Once the lemon juice is added to the canned filling, make sure to stir it together before dividing it between the tortillas.
- Garnishes – Garnish each enchilada with a fresh peach slice or fresh mint sprig.
How To Make Peach Pie Enchiladas
Step 1: Use softened butter or cooking spray to grease a 9×13-inch baking dish. Set the prepared dish aside.
Step 2: To make the flour tortillas more pliable to work with, first warm them up in the microwave for 10 seconds.
Step 3: Spoon pie filling down the center of each tortilla evenly. Afterward, sprinkle cinnamon on top of the filling.
Step 4: Roll up each tortilla and then place seam-side down into the greased baking dish.
Step 5: Pour 1/4 cup of water into the can of leftover peach pie filling with the butter, white sugar, and brown sugar into a small saucepan over medium heat. Bring this mixture to a slow boil and then remove it from the heat.
Step 7: Pour this buttery peach pie sauce evenly over the assembled enchiladas in the baking dish.
Step 8: Sprinkle the cinnamon sugar mixture over the top.
Step 9: Bake the Peach Pie Enchiladas in the oven until golden brown and bubbling. This should take around 25 minutes.
Step 10: Turn the oven to broil and for 1 to 2 minutes to caramelize the top coating.
Step 11: Once the Peach Pie Enchiladas have slightly cooled, serve and enjoy!
How To Serve Peach Pie Enchiladas
These dessert enchiladas are best served warm in a shallow dessert bowl with a generous scoop of ice cream or a heaping dollop of Homemade Whipped Cream! Vanilla ice cream or even peach ice cream would go well with this dessert!
However, they are also completely delicious as is as well!
Storing Peach Pie Enchiladas
Once the enchiladas have cooled completely, the dish can either be tightly covered with plastic wrap or transferred into an airtight container. Afterward, store them in the fridge to enjoy for 3 to 4 days.
How To Reheat Dessert Enchiladas
Reheat leftovers on a baking sheet or in an oven-safe dish and loosely cover them with aluminum foil. Then transfer them into the oven at 350 degrees F to heat for 10 to 15 minutes or until they’re completely warm.
You can also reheat any leftovers, however, the texture of the tortilla may be slightly different than when they’re reheated in the oven.
To reheat them in the microwave, place one enchilada on a microwave-safe plate and heat it for 30 to 60 seconds or until it’s completely warm.
Peach Pie Enchiladas FAQs
If the peach pie sauce came out runny, it could be that too much water was added to the can or that the sauce wasn’t cooked down long enough. Be sure to only add 1/4 cup of water and cook it until it turns to a slow boil.
You can try adding cornstarch to the sauce to thicken it up a bit.
Yes, homemade peach pie filling can be made ahead of time and then stored in the fridge for up to 3 days. Making the filling ahead of time would make for an easier dessert prep when you’re ready to make these enchiladas!
Peaches are a summertime fruit that has a harvest season from about May to September. Making Peach Pie more of a seasonal treat enjoyed at picnics and BBQs.
However, when if you love peach pie enough, it’s a welcome dessert any time of the year! And since this peach pie recipe is made with store-bought canned filling, you can make it no matter what month it is.
To make this recipe gluten-free, just swap out the flour tortillas for gluten-free tortillas!
Yes, however, you will need to make more filling to ensure you can fill 6 extra-large tortillas.
Peach Pie Enchiladas
- 6 8-inch flour tortillas
- 1 (21oz.) can Peach Pie Filling I use Lucky Leaf but you can make your own homemade filling if you prefer
- 3 teaspoons ground cinnamon
- ¼ cup water
- ½ cup salted butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with softened butter or cooking spray. Set aside.
- Warm up the 6 8-inch flour tortillas in the microwave for about 10 seconds to soften them up and make them easier to work with.
- Divide 1 (21oz.) can Peach Pie Filling evenly among the tortillas, placing the filling down the center of each tortilla. Sprinkle ½ teaspoon of the 3 teaspoons ground 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 left in the bottom of the pie filling can. Pour ¼ cup water into the can and stir to release the filling and make a sauce.
- In a small saucepan over medium heat, add ½ cup salted butter, ⅓ cup granulated sugar, ⅓ cup light brown sugar, and the peach water in the can. Stir until the butter has melted and the sugar has dissolved. Bring to a slow boil, then remove from heat.
- Carefully pour the mixture over the tortillas in the baking dish, making sure to coat them all evenly.
- Mix together ¼ cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl.
- Sprinkle the cinnamon and sugar mixture over the top of the enchiladas.
- Bake for 25 minutes or until the enchiladas are golden brown and bubbling. I like to broil them for 1 to 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.