Peach Sunrise Enchiladas

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“From: Texas Bed & Breakfast Cookbook”

Ingredients Nutrition


  1. Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  2. Melt 1 stick of butter with the honey in a small saucepan; then set aside to cool.
  3. Melt the remaining 1 stick of butter in a large saucepan over medium heat. Add the peaches, brown sugar, cinnamon, and vanilla.
  4. Cook for 5-10 minutes, stirring frequently, then set aside to cool.
  5. Spread 1 tablespoon of the cooled butter/honey mixture on each tortilla (reserve the remaining butter/honey mixture.).
  6. Spoon the peach mixture equally (about 2 large spoonfuls) onto each tortilla. Dollop several small spoonfuls of sour cream onto each tortilla.
  7. Roll up the tortillas and place them side-by-side in the pan.
  8. Spoon the remaining butter/honey mixture over the tortillas, and sprinkle with cheddar cheese.
  9. Bake for 10-15 minutes.
  10. Place 1 enchilada on each of the 10 serving plates, and drizzle with the sauce from the baking pan.
  11. Sprinkle with powdered sugar and cinnamon, then garnish with strawberries and blueberries.
  12. May be served as a dessert, or substitution for salad.

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