Sinful Peach Enchiladas Recipes

SANTA FE ENCHILADAS

Steps:

• Preheat over to 350 degrees F.
• Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
• Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
• Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
• Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
• Scoop out the enchiladas and serve with a fried egg on top.

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.

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

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 ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Melt butter and add sugar and cinnamon. Set aside. Unroll crescent roll dough and separate on the perforations. Place a peach quarter in each triangle. Roll from large end to small. (If desired, after rolling, encase peach with dough by gently stretching and pinching dough together.) Place rolled dough in a 12x10x2-inch baking pan. Pour or spoon butter mixture over all. Pour Mountain Dew (or Sprite) on top. Bake, uncovered, for 45 minutes. Serve as is or with ice cream. (This recipe can be easily halved.)

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.