Peach Enchiladas
When peach season hits and the orchards are overflowing with this tasty fruit, Peach Enchiladas become a popular breakfast here at Whispering Pines. It pairs wonderfully with either a salty slice of ham or bacon.
Ingredients
- 2 sticks 1 cup butter, divided
- 1 cup honey
- 5 cups sliced fresh peaches ~ 1 peach/2 enchiladas
- 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
- 1/2 cup slivered almonds
- 1 cup 4 ounces grated cheddar cheese
Instructions
- Preheat oven to 350. Spray a 9×13 inch baking pan with nonstick cooking spray. Melt 1 stick of butter with the honey in a small saucepan; 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 until peaches are caramelized, but not completely soft, stirring frequently; set aside.
- Brush ~1 teaspoon of the cooled butter/honey mixture on each tortilla (reserve the remaining butter/honey mixture). Spoon the peach mixture equally (about 2 large spoonfuls or 5-6 slices) onto each tortilla. Dollop two small spoonfuls of sour cream onto each tortilla. Sprinkle a few almond slivers over the peach and sour cream mixture. Roll up the tortillas and place them side-by-side in the pan. Brush the remaining butter/honey mixture over the tortillas. Sprinkle with cheddar cheese.
- Bake covered for 10-15 minutes. Place 1 enchilada on each of the 10 serving plates. Drizzle with the sauce from the baking pan or any leftover peach mixture. Sprinkle with powdered sugar and cinnamon. Garnish with berries.
- Can be made ahead of time, refrigerated, and then warmed in the oven; just be sure to warm thoroughly. May substitute homemade crepes for tortillas or use warmed corn tortillas for gluten free option.