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Peachy Enchiladas

"Peach filling and a sweet almond syrup make these tasty dessert enchiladas impossible to pass up. Serve warm with vanilla ice cream."
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1 h 20 m servings 430 cals
Original recipe yields 6 servings

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  • Ready In

  1. For the sauce: In a medium saucepan combine granulated sugar, brown sugar, water, and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat and stir in almond extract.
  2. Meanwhile, spoon pie filling over half of each tortilla. Roll up and place seam sides down in a 2-quart rectangular baking dish. Pour sauce over assembled enchiladas and let stand at room temperature for 45 to 60 minutes.
  3. Bake in a 350 degree F oven for 25 minutes. Serve each enchilada with sauce in a shallow dessert bowl topped with a scoop of ice cream and a fresh mint sprig.

Nutrition Facts

Per Serving: 430 calories; 10.1 g fat; 84.8 g carbohydrates; 2.4 g protein; 22 mg cholesterol; 265 mg sodium. Full nutrition

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Read all reviews 2
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This was a very fulfilling dessert. I would say next time I would decrease the extract to 1/2 tsp or use a different one. The liquid reminded me too much of maraschino cherries because of the e...

Didn't like it at all. Well the sauce was good to me. I loved the maraschino cherry flavor as the other reviewer mentioned. So that got the 2nd star.