Peach Pie Enchiladas

by Marla on August 17, 2010 · 51 comments

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Homemade recipe for sweet enchiladas As most of you know we spend a good part of the Summer in Telluride CO. Each season is magical here. When we are here, we live here. I love to shop the farmer’s market, hang out with local buddies & enjoy time with my family. It is go, go, go & relax after the go! I love to cook while we are here, the mountains always inspire me. This week for Summer Fest the focus is Stone Fruit. My goal on Friday at the local farmer’s market was to find the perfect peaches for these Peach Cream Cheese Enchiladas. I was contacted recently to try out Tortilla Land corn and wheat uncooked tortillas. My goal: to combine my fresh peaches with warm corn tortillas & boy was it fun!

Corn tortilla with Summer fruit and cheese dessert or breakfast

There is no guilt or heaviness in this recipe. Here you can eat “Peach Pie” and feel good all around, really good. Taste buds happy, tummy happy, hips & thighs—very happy too.

White bowl with fresh fruit and tortillas

As soon as we received our box of fresh corn and wheat tortillas my mind started spinning with all the recipes I could come up with. I knew I wanted to use the corn tortillas-these enchiladas would work great with the wheat too. I also knew I wanted to go “sweet.” All these tortillas need is about 30 seconds on each side in a hot pan and voila-you have steamy hot Taqueria style homemade tasting tortillas.

Healthy fruit and cream cheese enchiladas recipe

A lot of you out there often shy away from corn tortillas (myself included) because they have the habit of breaking. These did not. They stayed together bite after delicious bite. I had success cutting them with a knife & fork and with hand held wraps. They stayed together perfectly.

Summer farmer's market in Telluride, Colorado

The trip to the farmer’s market was a blast. For a tiny town there sure is a lot of vendors and participation. I oogled all the fresh fruits, veggies, flowers, baked goods and other goodies. It was a full sensory experience.

Summertime in the Colorado mountains

I’ll never forget a few years ago when someone asked me “I understand why you go to Telluride in the Winter (to ski), but what in the world do you do there in the Summer?” That question was met with a blank stare of disbelief and utter confusion. Was I to explain or simply move on? I answered with “more than you’ll ever know.”

Blue skies & Aspen trees in the mountains

I am so inspired by the 12,000 foot mountains that surround us. The air is crisp, the sun shines bright and the energy is vibrant. Now let’s enjoy some Peach Pie Enchiladas, shall we?

Have you guys ever made sweet enchiladas? If so what are your favorite fillings?

Tomato logo design by Matt Armendariz

Peach Pie Enchiladas

2 servings (assume 2 Enchiladas for a full meal and 1 for a mini-meal/snack)

NOTES

  • Adjust your ratios of cream cheese and spices & peach sauce according to taste preference.
  • My peaches were very juicy so I did not need to add water. When you make your sauce watch that they do not burn and add a splash of water if needed.
  • As always, use your own taste buds to determine how you want to flavor your Peach Pie-Cream Cheese Enchiladas. My ingredient lists are wide open for interpretation.

INGREDIENTS

1 1/4 cup fresh Peaches-cleaned, pitted and cut into small pieces
2-4 tablespoons Whipped Cream Cheese
pinch of Salt
pinch of Cinnamon or Pumpkin Pie Spice
4  Corn or 2 Wheat Tortillas (the wheat are bigger than the corn)
Stevia or your favorite natural sweetener to taste
Cooking Spray
Optional: Thick Vanilla Greek Yogurt “whipped cream” topping

METHOD

  1. Add peaches, salt & cinnamon to a small sauce pan. If your peaches are not very juicy add a splash of water. Heat on medium high heat. Bring to a boil and then reduce heat to medium. Stir and cook for about 3 minutes until you have a thickened peach sauce. Taste sauce & sweeten if necessary. Let sauce cool a bit.
  2. Spray sauté pan with oil & heat on medium heat. Heat tortillas for about 30 seconds on each side. Watch carefully so they do not burn. Set tortillas aside and let cool a bit.
  3. Spread each tortilla with 1 to 2 tablespoons whipped cream cheese. Add about 2 tablespoons of peach sauce on top of cream cheese layer. Carefully roll tortillas starting from one side, keep the seam on the bottom. Plate with additional peach sauce and yogurt “whipped cream” if desired. You can sprinkle with extra cinnamon too.

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Peach Recipe Links

This is a sponsored post for Tortilla Land. I have been compensated for my time commitment to this brand. I only promote things that stay true to my taste and interests. The opinions expressed here are my own and I have not been paid to publish positive comments. Thank you Tortilla Land for introducing us to your wonderful tortillas!

You can find these Tortillas at select Costco locations. You can also visit them on Facebook

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