Cinnamon Peach Enchiladas Recipes

SINFUL PEACH ENCHILADAS

Steps:

• 1. Spray a 9x13 inch baking dish with nonstick spray. Set aside. Preheat the oven to 350 degrees.
• 2. In a saucepan, boil butter, sugar and water; reduce heat to low and simmer.
• 3. Fill each tortilla with pie filling generously, roll and place seam-side down in pan. Pour butter/sugar mixture over top and let sit unrefrigerated for at least 45 minutes to an hour-this is important, and if you don't do this they will not turn out.
• 4. Sprinkle top with cinnamon sugar generously. Bake, uncovered, 1 hour. Serve warm.

CINNAMON PEACH ENCHILADAS

Steps:

• In a large bowl, combine the peaches, sugar and cinnamon; let stand for 5 minutes. Spritz tortillas with butter-flavored spray. , In a nonstick skillet, cook tortillas over medium heat until warmed and lightly browned on both sides. Fill each with about 3/4 cup peaches and roll up. Cut in half to serve.

PEACH ENCHILADAS

Steps:

• Melt butter and add sugar and cinnamon, mix well.
• Unroll crescent dough and place 1-2 peach quarters on each crescent.
• Roll dough around peach, the same way you roll the dough for the crescent shape.
• Place in 9 x 13 pan.
• Pour the melted butter mixture over the rolls, then pour in the Mountain Dew.
• Bake at 350 for 45 minutes, uncovered.

PEACH ENCHILADAS

Steps:

• Melt butter. add sugar and cinnamon. unroll crescent rolls and place peach quarters in each one. roll from larger end to small. place in a 9 X 13 inch pan. pour butter mixture over them, and then pour the Mountain Dew soda on top. Bake at 350 degrees for 45 minutes or until brown. can substiture canned peach quarter, but must dry on paper towels before using.

APPLE-CINNAMON DESSERT ENCHILADAS

Steps:

• Butter a 2-quart baking dish (I use an 11 x 7-inch baking dish).
• Divide and spoon the pie filling down the center of each tortilla, then sprinkle with raisins (if using).
• Sprinkle the cinnamon lightly over the filling and raisins.
• Roll up tortillas and place seam side down in the baking dish.
• In a saucepan bring butter, white sugar, brown sugar, water and whipping cream to a boil; reduce heat and simmer, stirring constantly for about 3-4 minutes; pour over the enchiladas in the dish.
• Let stand at room temperature for 30 minutes before baking.
• Set oven to 350 degrees F.
• Bake for about 20 minutes.
• Serve warm with vanilla ice cream.

PEACH SUNRISE ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Melt 1 stick of butter with the honey in a small saucepan; then set aside to cool.
• Melt the remaining 1 stick of butter in a large saucepan over medium heat. Add the peaches, brown sugar, cinnamon, and vanilla.
• Cook for 5-10 minutes, stirring frequently, then set aside to cool.
• Spread 1 tablespoon of the cooled butter/honey mixture on each tortilla (reserve the remaining butter/honey mixture.).
• Spoon the peach mixture equally (about 2 large spoonfuls) onto each tortilla. Dollop several small spoonfuls of sour cream onto each tortilla.
• Roll up the tortillas and place them side-by-side in the pan.
• Spoon the remaining butter/honey mixture over the tortillas, and sprinkle with cheddar cheese.
• Bake for 10-15 minutes.
• Place 1 enchilada on each of the 10 serving plates, and drizzle with the sauce from the baking pan.
• Sprinkle with powdered sugar and cinnamon, then garnish with strawberries and blueberries.
• May be served as a dessert, or substitution for salad.

PEACH ENCHILADAS

Steps:

• 1. Melt butter; add sugar and cinnamon.
• 2. Unroll crescent dough and place one peach quarter on each crescent.
• 3. Roll dough around peach from large end to small.
• 4. Place in 12x10x2-inch pan. Pour butter mixture over the rolls and then pour Mountain Dew on top.
• 5. Bake at 350º in oven for 45 minutes or until cresent rolls are cooked.
• 6. The butter mixture will pour out some.