Best Peach Sunrise Enchiladas Recipes
PEACH ENCHILADAS
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
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
SINFUL PEACH ENCHILADAS
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
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.
LIGHTER PEACH ENCHILADAS
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
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 SUNRISE ENCHILADAS
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
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
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