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.

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.

PEACHES AND TEQUILA SUNRISE SAUCE

Steps:

• In a medium bowl, stir together the peach preserves, Worcestershire sauce, vinegar, orange juice, tequila, onion, garlic, salt and pepper. Use half of the mixture to marinate your meat. Pour the remainder into a saucepan, and bring to a boil. Boil for about 10 minutes, or until thickened. Use as a sauce for your cooked meat.

SUNRISE ENCHILADAS

Steps:

• Place opened green chile on one end of tortilla. Combine meat, green onions, pepper, and 1/3 cup plus 3 tablespoons cheese. Spoon over green chile. Roll up and arrange in greased casserole dish, seam-side-down. Combine eggs, cream, flour, salt, garlic, and Tabasco, and pour over tortillas. Cover and refrigerate overnight. Uncover, and bake in 350° oven for 45-50 minutes. Sprinkle with remaining cheese and bake 3 minutes. Serve with avocado, salsa, sour cream, and cilantro.

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.