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Prep Time: 55 Minutes Cook Time: 25 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Here's a cute one from . I just might make this. Ingredients:
2/3 cup sugar |
3/4 cup water |
1 teaspoon almond extract |
6 flour tortillas (six inch size) |
fresh mint sprig |
2/3 cup packed brown sugar |
1/4 cup butter |
1 (21 ounce) can lucky leaf peach pie filling |
vanilla ice cream (6 scoops) |
Directions:
1. In a medium saucepan combine 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 side 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* 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.
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