Peachy Enchiladas Recipe -
Peachy Enchiladas Recipe

Peachy Enchiladas

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"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

    1 hr 20 mins


  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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Reviews More Reviews

Jul 26, 2011

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 extract. Otherwise, it was very tasty.

Aug 08, 2012

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.


3 Ratings

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  • Calories
  • 430 kcal
  • 22%
  • Carbohydrates
  • 84.8 g
  • 27%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 265 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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