Cinnamon Peach Enchiladas Recipes

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.

Steps:

• 1. Melt butter; add sugar and cinnamon.
• 2. Unroll crescent dough and place one peach quarter on each crescent.
• 3. Roll dough around peach from large end to small.
• 4. Place in 12x10x2-inch pan. Pour butter mixture over the rolls and then pour Mountain Dew on top.
• 5. Bake at 350º in oven for 45 minutes or until cresent rolls are cooked.
• 6. The butter mixture will pour out some.

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.

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.

Steps:

• Butter a 2-quart baking dish (I use an 11 x 7-inch baking dish).
• Divide and spoon the pie filling down the center of each tortilla, then sprinkle with raisins (if using).
• Sprinkle the cinnamon lightly over the filling and raisins.
• Roll up tortillas and place seam side down in the baking dish.
• In a saucepan bring butter, white sugar, brown sugar, water and whipping cream to a boil; reduce heat and simmer, stirring constantly for about 3-4 minutes; pour over the enchiladas in the dish.
• Let stand at room temperature for 30 minutes before baking.
• Set oven to 350 degrees F.
• Bake for about 20 minutes.
• Serve warm with vanilla ice cream.