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These are amazing… just follow the directions. LOL No but really, I know a recipe is good when I screw it up by not seeing a couple steps and it still comes out amazing! These Peach Pie Enchiladas are so, so good! The peach caramel sauce is so easy you’ll be surprised you just made caramel! You have to check it out!
Please note, I’ve rewritten the directions to assure that you do not miss a step (or two) like I did.
Measure ¼ cup of peach filling into the middle of each tortilla then sprinkle with cinnamon. Roll your tortilla together and place them in the pan, seam side down.
Place the butter in a medium sauce pan and turn heat to medium-high. As soon as it’s melted add in your sigar, brown sugar, and peach syrup or water. Stirring continuously, bring to a boil then immediately reduce to a simmer for 3 minutes while continuing to stir.
Pour sauce over enchiladas and let rest for 45 minutes.
Preheat your oven to 350°F
Sprinkle your enchiladas with cinnamon and sugar.
Bake for 20 minutes, or until golden brown.
Serve warm whipped cream
Homemade pie filling:
1 cup water
1/4 cup cornstarch
4 cups peaches peeled and sliced
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instructions for pie filling: Mix cornstarch and water together and pour into a large pot. Add peaches, lemon juice, and vanilla. Bring to a boil on medium-high heat then immediately reduce heat and simmer, uncovered, until peaches are soft and most of the water has cooked down which takes around 20 minutes. Remove peaches with a slotted spoon and reserve your ½ cup of juice for the recipe above. Cool before using.