Peach Pie Enchiladas

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!

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Course: Dessert

Cuisine: American

Keyword: dessert enchiladas, peach enchiladas

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: people

Calories: 353kcal

INGREDIENTS

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

Topping

¼ cup granulated sugar
2 teaspoons ground cinnamon

INSTRUCTIONS

Preheat your oven to 350°F and grease a 9x13-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.

NUTRITION