Thursday, November 8, 2012

Caramel Peaches and Cream Enchiladas


I had tried an apple enchilada recipe and decide I wanted to branch out and create my own version... only better!
Ingredients:
1 Can Peach Pie Filling
1 Block Cream Cheese (8 oz.)
1/2 Cup White Sugar
8 Tortillas (we like the uncooked ones)
1 Stick Butter (1/2 Cup)
1/2 Cup White Sugar (yes, again)
1/2 Cup Brown Sugar
1/4 Cup Water
1 tsp Vanilla Extract

In a medium size bowl mix first 1/2 cup sugar with cream cheese and peach pie filling.
If using uncooked tortillas cook them until golden. Fill tortillas with about 1/4 cup of the mixture. You may have a little filling leftover and that's ok, you'll add it to the topping.
 
For the caramel topping in a saucepan melt butter, add sugars, water and vanilla. Bring to a boil stirring constantly then reduce the heat and simmer for 3 minutes.
 
Add any leftover peach mixture and pour over top your filled tortillas. Let it set up a little in the refrigerator for about 30 minutes to let the tortillas soak up some of the sugars and preheat your oven to 350 degrees, then place in the oven for 25 minutes until its bubbly throughout. Serve warm with vanilla ice cream, whipped cream and fresh peaches if you have them.

I am going to make a pie version of this to try out soon, I think it would be amazing with some pie crust! I also want to try it with all fresh peaches, yum! Let me know if you try it and what changes you'd make.


5 comments:

  1. Looks delicious! Might try for thanksgiving...

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  2. Rochelle, I am making a pie version of this for Thanksgiving. I can't wait to try it out!

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  3. How was the pie version?? I have my version in the oven right now :) I used a caramel apple pie filling I found in grocery store, was a limited edition and apples go over here better than other fruit..cant wait to try it :)

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