Peach Sunrise Enchiladas Recipes

PEACH BLOSSOM SUNRISE

Steps:

• Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
• Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.

SINFUL PEACH ENCHILADAS

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.

PEACH ENCHILADAS

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.

SUNRISE SAUSAGE ENCHILADAS

Steps:

• In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings., In same pan, heat oil over medium-high heat; saute the potatoes until lightly browned, 8-10 minutes. Remove from the heat; stir in seasonings, chiles, sausage and 1/2 cup cheese., Place 1/2 cup filling on each tortilla; roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. Refrigerate, covered, several hours or overnight., Preheat oven to 375°. Remove enchiladas from the refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes or until lightly browned and heated through. If desired, serve with toppings.

CINNAMON PEACH ENCHILADAS

Steps:

• In a large bowl, combine the peaches, sugar and cinnamon; let stand for 5 minutes. Spritz tortillas with butter-flavored spray. , In a nonstick skillet, cook tortillas over medium heat until warmed and lightly browned on both sides. Fill each with about 3/4 cup peaches and roll up. Cut in half to serve.

PEACH ENCHILADAS

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.

PEACH SUNRISE ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Melt 1 stick of butter with the honey in a small saucepan; then 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, stirring frequently, then set aside to cool.
• Spread 1 tablespoon of the cooled butter/honey mixture on each tortilla (reserve the remaining butter/honey mixture.).
• Spoon the peach mixture equally (about 2 large spoonfuls) onto each tortilla. Dollop several small spoonfuls of sour cream onto each tortilla.
• Roll up the tortillas and place them side-by-side in the pan.
• Spoon the remaining butter/honey mixture over the tortillas, and sprinkle with cheddar cheese.
• Bake for 10-15 minutes.
• Place 1 enchilada on each of the 10 serving plates, and drizzle with the sauce from the baking pan.
• Sprinkle with powdered sugar and cinnamon, then garnish with strawberries and blueberries.
• May be served as a dessert, or substitution for salad.