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.
Makes 10 Enchiladas
- 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
- Powdered sugar, cinnamon, sliced strawberries and blueberries, for garnish
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 warmed in oven; just be sure to warm thoroughly. May substitute homemade crepes for tortillas or use warmed corn tortillas for gluten free option.