Best Peach Enchiladas Recipes

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SINFUL PEACH ENCHILADAS



Sinful Peach Enchiladas image

A lady brought these to work one day, and I knew I had to try them out. The butter seems like a lot, but I tried it with less-no good. That's why I only make them once a year for my husband, who is a fan of this recipe.

Provided by Paula Todora

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 6

1 1/2 c butter (not margarine)
1 1/2 c sugar
1 1/2 c water
12 medium flour tortillas
2 can(s) peach pie filling (or make your own)
1/4 c cinnamon sugar (or 1/4 cup sugar with 3 t. cinnamon)

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.

PEACH ENCHILADAS



Peach Enchiladas image

Make and share this Peach Enchiladas recipe from Food.com.

Provided by Southern Sugar Dump

Categories     Breads

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 6

2 (8 ounce) crescent rolls
1 cup butter
1 1/2 cups sugar
1 teaspoon cinnamon
2 (11 ounce) canned peaches
1 (12 ounce) can Mountain Dew soda

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.

Nutrition Facts : Calories 466.6, Fat 21.3, SaturatedFat 12.4, Cholesterol 71.5, Sodium 377.5, Carbohydrate 66.5, Fiber 2.6, Sugar 43.6, Protein 4.8

CINNAMON PEACH ENCHILADAS



Cinnamon Peach Enchiladas image

These sweet enchiladas from Irene Glembotskaya of Brooklyn, New York are a pleasant change from traditional peach pie--and a whole lot easier. Simply fill warmed tortillas with a cinnamon-peach mixture, then wait for the compliments.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

4 cups sliced peeled fresh peaches
1/3 cup sugar
1 teaspoon ground cinnamon
4 flour tortillas (8 inches)
Butter-flavored cooking spray

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.

Nutrition Facts : Calories 143 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH ENCHILADAS



Peach Enchiladas image

I recieved this recipe from a friend! These are delicious and are great at parties! Better with vanilla ice cream!

Provided by S F

Categories     Fruit Desserts

Time 1h45m

Number Of Ingredients 6

2- 8oz can(s) cresent dinner rolls
2 stick butter
1 1/2 c sugar
1 tsp cinnamon
5-8 fresh peaches (quartered)
1- 12 oz bottle mountain dew

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 350ยบ in oven for 45 minutes or until cresent rolls are cooked.
  • 6. The butter mixture will pour out some.

PEACH SUNRISE ENCHILADAS



Peach Sunrise Enchiladas image

Make and share this Peach Sunrise Enchiladas recipe from Food.com.

Provided by Karen Anne Newton RN

Categories     Breakfast

Time 35m

Yield 10 serving(s)

Number Of Ingredients 13

1 cup butter
1 cup honey
2 cups sliced fresh peaches
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
10 (8 inch) flour tortillas
1/2 cup sour cream
1 cup grated cheddar cheese
powdered sugar
cinnamon
strawberry
blueberries

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.

Nutrition Facts : Calories 566.3, Fat 29, SaturatedFat 16.6, Cholesterol 65.7, Sodium 568.9, Carbohydrate 71.4, Fiber 2.4, Sugar 42.5, Protein 8.4

LIGHTER PEACH ENCHILADAS



Lighter Peach Enchiladas image

Inspired by a recipe in the July 2011 Southern Living magazine, here is my lighter version of the peach enchiladas in the featured article. So easy to put together and wonderful with your favorite light vanilla ice cream.

Provided by MsSally

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

8 ounces reduced-fat crescent rolls
2 peaches, pealed, pitted, and quartered
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 cup sugar
1/2 teaspoon cinnamon
6 ounces carbonated lemon-lime beverage, your choice

Steps:

  • Separate crescents into triangles.
  • Place one peach quarter at the wide end of each triangle and roll up. Place point side down in sprayed casserole dish.
  • Mix melted butter, sugar and cinnamon and spoon over the rolls.
  • Add lemon lime soda.
  • Bake uncovered at 350 for 45 minutes or until nicely browned.
  • Enjoy with your favorite vanilla ice cream.

Nutrition Facts : Calories 73.5, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 27.4, Carbohydrate 12.2, Fiber 0.7, Sugar 11.4, Protein 0.4

PEACH ENCHILADAS



PEACH ENCHILADAS image

Categories     Fruit     Dessert     Bake

Yield 16 servings

Number Of Ingredients 6

2 (8oz) cans refrigerated crescent rolls
2 pounds fresh, firm, ripe peaches, peeled and quartered (4 large)
1 1/2 cups sugar
1 cup butter, melted
1 teaspoon ground cinnamon
1 (12-oz)can citrus-flavored soft drink (Mountain Dew or Sprite)

Steps:

  • 1. Preheat oven to 350 degrees. Unroll crescent rolls; separate into triangles. Place 1 peach quarter on wide end of each triangle; roll up triangles around peaches starting at wide end. Place, point side down, in a lightly greased 13 x 9 inch pan. 2. Stir together sugar, butter, and cinnamon, and drizzle over rolls; pour soft drink over rolls. 3. Bake at 350 degrees for 45 minutes or until golden brown and bubbly.

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