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Peachy Enchiladas

Peachy Enchiladas

"Peach filling and a sweet almond syrup make these tasty dessert enchiladas impossible to pass up. Serve warm with vanilla ice cream."
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1 h 20 m servings 430 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 84.8g
  • 27%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Ready In

  1. For the sauce: In a medium saucepan combine granulated sugar, brown sugar, water, and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat and stir in almond extract.
  2. Meanwhile, spoon pie filling over half of each tortilla. Roll up and place seam sides down in a 2-quart rectangular baking dish. Pour sauce over assembled enchiladas and let stand at room temperature for 45 to 60 minutes.
  3. Bake in a 350 degree F oven for 25 minutes. Serve each enchilada with sauce in a shallow dessert bowl topped with a scoop of ice cream and a fresh mint sprig.

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Read all reviews 2
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This was a very fulfilling dessert. I would say next time I would decrease the extract to 1/2 tsp or use a different one. The liquid reminded me too much of maraschino cherries because of the e...

Didn't like it at all. Well the sauce was good to me. I loved the maraschino cherry flavor as the other reviewer mentioned. So that got the 2nd star.