If you’re craving the ultimate summer dessert that’s as blissfully easy as it is outrageously delicious, let me introduce you to the Peach Pie Enchiladas Recipe. Imagine the juiciest peaches wrapped snugly in soft tortillas, baked in a sweet buttery sauce until everything gets golden and bubbling. Every bite brings a perfect combination of cozy cinnamon warmth, juicy fruitiness, and just the right touch of nostalgia. It’s a treat that feels like home, and you won’t believe how simple it is to pull together. These enchiladas are destined to become your new favorite way to enjoy peaches!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient serves an important role, adding everything from irresistible sweetness to irresistible texture and gorgeous color. Here’s what you’ll need for the Peach Pie Enchiladas Recipe:
- Peaches (2 cups, canned or fresh): The stars of the show, bringing bursts of summery flavor and beautiful color. If using canned, make sure to drain them; if fresh, their natural juice makes things extra special.
- Granulated sugar (1/2 cup): Provides the essential sweetness that balances out the tartness of the peaches.
- Ground cinnamon (1/2 teaspoon): Adds a warm, cozy spice that complements the fruit perfectly.
- Ground nutmeg (1/4 teaspoon): A dash of nutmeg deepens the flavor, giving it that unmistakable homemade touch.
- Vanilla extract (1 teaspoon): A touch of vanilla brings harmony, highlighting all the other flavors.
- Cornstarch (1 tablespoon, only if using fresh peaches): This helps thicken the filling, keeping it perfectly gooey and not runny.
- Flour tortillas (6 small): Soft and sturdy, they’re the unexpected “crust” that crisp up beautifully around the filling.
- Unsalted butter (1/2 cup): Creates a rich, golden sauce for baking and infusing everything with indulgence.
- Brown sugar (1/2 cup): Delivers deep, caramel-like sweetness to the sauce.
- Water (1/4 cup): Just enough to bring the sauce together and help it soak into every fold of the enchiladas.
How to Make Peach Pie Enchiladas Recipe
Step 1: Prepare the Peach Filling
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. In a medium bowl, combine your sliced peaches with the granulated sugar, cinnamon, nutmeg, and vanilla extract. If you’re using fresh peaches, sprinkle in the cornstarch and give everything a gentle toss. This step infuses the peaches with pure flavor and ensures every bite feels like the very best slice of peach pie.
Step 2: Fill and Roll the Tortillas
Evenly spoon the peach mixture down the center of each tortilla. Roll each tortilla up tightly, tucking those sweet peaches inside like a cozy fruit-filled blanket! Place each rolled tortilla seam-side down in your prepared baking dish, snuggled up next to each other. The tortillas act as a clever, tender “crust,” ready to soak up the luscious sauce coming up next.
Step 3: Make the Buttery Brown Sugar Sauce
In a small saucepan over medium heat, melt the butter, then stir in the brown sugar and water. Bring everything to a gentle boil, then lower the heat and let it simmer for 2–3 minutes, stirring often so the sugar dissolves completely. The sauce should be glossy and fragrant, hinting at that caramel magic that awaits your enchiladas.
Step 4: Pour, Bake, and Enjoy
Carefully pour the warm brown sugar butter sauce evenly over the rolled tortillas, making sure each one gets plenty of that liquid gold. Bake, uncovered, for 20–25 minutes until everything is bubbly and lightly golden on top. Let the enchiladas cool for a few minutes before serving—if you can wait! The aroma alone will have everyone circling the kitchen.
How to Serve Peach Pie Enchiladas Recipe
Garnishes
Serve these beauties warm, topped with a scoop of vanilla ice cream or a fluffy dollop of whipped cream. For a little extra flair, sprinkle on a dusting of cinnamon or a few slivered almonds. Fresh mint leaves or even a drizzle of caramel sauce can absolutely take these Peach Pie Enchiladas Recipe to the next level.
Side Dishes
Pair your enchiladas with something light and refreshing, like a simple fruit salad or a cool green tea. If you’re serving these at a brunch, try them alongside a platter of fresh berries, or rustic buttermilk biscuits. The rich, warm filling loves to be balanced by something bright and zesty.
Creative Ways to Present
For a fun spin, serve the Peach Pie Enchiladas Recipe in individual ramekins for a personalized dessert experience. Or, slice them diagonally and arrange the pieces on a platter for a beautiful, family-style presentation. You can even cut the tortillas in half before rolling to make miniature “enchiladas” for party-friendly peach delights!
Make Ahead and Storage
Storing Leftovers
Leftover Peach Pie Enchiladas Recipe are a dream to have on hand. Simply cover the baking dish with plastic wrap or transfer the enchiladas to an airtight container. They’ll keep in the refrigerator for up to three days, and taste just as dreamy the next day!
Freezing
If you want to plan ahead, freeze the rolled (unbaked) enchiladas and the cooled sauce separately. Wrap everything tightly. When you’re craving them, thaw overnight in the fridge, assemble, and bake as usual. Fully baked leftovers can also be frozen, just be sure to let them cool completely first.
Reheating
To reheat, place the enchiladas in a baking dish and cover with foil. Warm them in a 325°F oven for about 15 minutes, or until heated through. For a quicker fix, individual portions can be microwaved—just be sure to do so in short intervals, as the sugary sauce heats up quickly.
FAQs
Can I use frozen peaches in this Peach Pie Enchiladas Recipe?
Absolutely! Just thaw and drain frozen peaches well before using. If they’re extra juicy, consider adding a touch more cornstarch to thicken the filling so your enchiladas don’t become soggy.
What can I use instead of flour tortillas?
You can swap in corn tortillas, but keep in mind the texture and flavor will be a little different, more rustic and hearty. For a twist, try using whole wheat tortillas, which add a subtle nutty flavor to the recipe.
Is it possible to make this dessert vegan?
Yes, with a few simple swaps! Use plant-based butter and check that your tortillas are vegan. The rest of the ingredients are naturally plant-based, so you’ll barely notice a difference in taste or texture.
Can I substitute another fruit for peaches?
Absolutely! Apples, nectarines, or mixed berries all work beautifully in this recipe. Just adjust the sweetness and the cornstarch if your chosen fruit is extra juicy or a tad tart.
Why do you suggest letting the enchiladas cool before serving?
Letting the Peach Pie Enchiladas Recipe cool briefly after baking helps the sauce set and prevents burns from piping hot sugar syrup. Plus, the flavors meld together beautifully as it rests.
Final Thoughts
If you’ve never tried the Peach Pie Enchiladas Recipe, you’re in for a genuine treat. This dessert combines everything you love about summer peaches and classic pie, but with a playful, easy twist. Grab your peaches and get baking—your friends and family are going to fall in love at first bite!
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Peach Pie Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy the delightful fusion of flavors with these Peach Pie Enchiladas. A perfect combination of sweet peaches, warm spices, and buttery tortillas, this dessert is sure to become a family favorite.
Ingredients
Peach Filling:
- 2 cups canned or fresh sliced peaches (drained if using canned)
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (only if using fresh peaches)
Enchiladas:
- 6 small flour tortillas
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup water
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix Peach Filling: In a medium bowl, combine peaches, granulated sugar, cinnamon, nutmeg, and vanilla. Add cornstarch for fresh peaches.
- Fill and Roll: Spoon peach mixture onto tortillas, roll them up, and place seam-side down in the baking dish.
- Make Sauce: In a saucepan, melt butter, mix in brown sugar and water, bring to a boil, then simmer.
- Top and Bake: Pour the warm sauce over the enchiladas and bake for 20–25 minutes.
- Serve: Let cool slightly and serve warm, optionally with ice cream or whipped cream.
Notes
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- You can substitute apples or mixed berries for the peaches if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
