Peach Pie Enchiladas are a sweet and comforting dessert twist on the classic Mexican dish. Warm, spiced peaches are wrapped in soft flour tortillas, baked to golden perfection, and drizzled with a buttery cinnamon sugar glaze. This dessert is incredibly easy to make and offers the flavors of peach cobbler in a fun and unexpected format.

Why You’ll Love This Recipe

I love how simple and quick this dessert is to put together. It only takes a handful of ingredients, most of which I usually already have in my kitchen. The combination of juicy peaches with cinnamon and sugar wrapped in a warm tortilla is incredibly satisfying. It’s perfect for family dinners, potlucks, or whenever I’m craving something sweet and cozy. Plus, it’s a great way to use canned or fresh peaches, making it an all-year-round treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Flour tortillas

• Canned peach pie filling (or fresh peaches cooked with sugar and cinnamon)

• Butter

• White sugar

• Brown sugar

• Ground cinnamon

• Water or peach juice (for the syrup)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a baking dish.

2. I spoon the peach pie filling evenly into the center of each tortilla.

3. I roll the tortillas up like enchiladas and place them seam-side down in the baking dish.

4. In a saucepan, I melt butter over medium heat, then stir in the sugars and cinnamon. I add a little water or peach juice and bring it to a gentle boil.

5. I pour the hot mixture over the rolled tortillas in the baking dish.

6. I let it sit for about 15 minutes to soak in before baking.

7. I bake for 30–35 minutes, until bubbly and golden.

8. I serve warm, optionally with a scoop of vanilla ice cream.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I sometimes add chopped pecans or walnuts for a bit of crunch. If I want a tangier flavor, I mix in a few raspberries or blackberries with the peaches. For a richer taste, I drizzle caramel sauce over the enchiladas before serving. I’ve also tried this recipe with apple or cherry pie filling when I want a seasonal variation.

storage/reheating

I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven at 325°F for about 10–15 minutes or microwave individual portions for 30–45 seconds until warm. I avoid over-microwaving to keep the tortillas from becoming soggy.

FAQs

How do I keep the tortillas from getting too soggy?

I let the sauce soak in for just 15 minutes before baking and make sure not to overdo the liquid. Baking them uncovered helps the tops get a little crispy.

Can I use fresh peaches instead of canned filling?

Yes, I often slice fresh peaches and cook them with sugar, cinnamon, and a little cornstarch to create a homemade filling. It tastes amazing and lets me adjust the sweetness.

What type of tortillas work best?

I use regular flour tortillas for this recipe. They’re soft, flexible, and bake up beautifully with the sweet filling inside.

Can these be made ahead of time?

Yes, I assemble the enchiladas and prepare the sauce, then refrigerate everything separately. When I’m ready to bake, I pour the sauce on and bake as directed.

Are these enchiladas freezer-friendly?

I don’t recommend freezing them after baking, as the tortillas may become soggy. But I can freeze the assembled unbaked enchiladas and sauce separately, then bake them fresh later.

Conclusion

Peach Pie Enchiladas are a cozy and delightful dessert that I love making when I want something a little different. The soft, sweet tortillas bursting with juicy peaches and cinnamon sugar are a treat that’s always a hit. Whether I serve them at a gathering or enjoy them as a comforting end to dinner, they never disappoint.