Filling: Mix water and cornstarch very well (just enough water to
dissolve the cornstarch.) Then combine peaches and 1 cup of the
granulated sugar into a sauce pan. Stir in the cornstarch mixture
over low heat until the filling has thickened.
Glaze: Melt butter and mix with remaining 1/4 cup granulated sugar
and 1/2 cup brown sugar. Add a cup of water and stir until all of
the sugar is dissolved.
Scoop a healthy spoonful of peach filling into the tortilla and
roll it up. Spray some Pam in a casserole dish and place the enchiladas
seam-side down. Pour glaze over the enchiladas then place in a 325
degree F oven for 15 minutes.
Remove from oven. Place each enchilada on a plate and top with your
favorite ice cream.
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