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1 (21 ounce) can peach pie filling
1 teaspoon cinnamon, stirred into the peach pie filling
6 (8-inch) flour tortillas
1/3 cup butter or margarine
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup water
Spoon about 1/4 cup of the peach pie filling evenly down the center of each tortilla. Roll the tortilla up and place them, seam side down, in a lightly greased 2-quart baking dish.
Bring the butter, sugar, brown sugar and water to a boil in a saucepan. Reduce heat and simmer 3 minutes; stirring constantly. Pour the mixture over the enchiladas.
Bake at 350 degrees F for 20 minutes.
Serve hot with vanilla ice cream if desired.
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