Dessert Peach or Apple Pie Filling Enchiladas
Indulge in the irresistible fusion of comfort and decadence with these Dessert Peach or Apple Pie Filling Enchiladas. Perfect for satisfying your sweet tooth, this recipe takes soft, golden flour tortillas and fills them with luscious peach or apple pie filling before baking them to perfection in a bubbling cinnamon-infused caramel sauce. With only a handful of simple ingredients like brown sugar, vanilla extract, and butter, this dessert comes together in just 35 minutes, making it a quick and easy treat for any occasion. Serve these warm, gooey enchiladas with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience. Whether you’re hosting a dinner party or enjoying a cozy night in, these dessert enchiladas are a creative spin on classic fruit pies that’s sure to impress!
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Recipe Information
Ingredients
- 21 oz (1 can) Peach or Apple Pie Filling
- 6 medium-sized Flour Tortillas
- 0.5 cup (1 stick) Unsalted Butter
- 0.5 cup Granulated Sugar
- 0.5 cup Brown Sugar
- 0.5 cup Water
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 1 cup (as desired) Whipped Cream or Ice Cream (optional for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set it aside.
Start by preparing the tortillas. Lay each tortilla flat and spoon approximately 1/3 cup of peach or apple pie filling down the center of each tortilla.
Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish. Repeat with all the tortillas until the dish is filled.
In a medium saucepan, melt the unsalted butter over medium heat.
Add the granulated sugar, brown sugar, and water to the saucepan, stirring frequently until the mixture begins to boil. Reduce the heat and simmer for 3-4 minutes, or until slightly thickened.
Remove the saucepan from heat and stir in the ground cinnamon and vanilla extract.
Pour the sugar mixture evenly over the enchiladas in the baking dish to coat them thoroughly.
Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
Let the enchiladas sit for 5-10 minutes to allow the sauce to thicken before serving.
Serve warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 319.4 g | 116% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 205.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
