Peach Cobbler Enchiladas - Page 2

2. Place the sliced peaches in a large pot and add just enough water to cover. Stir in the 1 cup sugar and lemon juice and bring to a boil. Reduce heat to low and simmer, uncovered, until peaches are soft and most of the water has cooked down; about 20 minutes. Remove peaches with a slotted spoon and reserve 1/2 cup juice.

3. Bring sugar, butter, and the reserved peach juice to a boil and cook, stirring occasionally, for about 2-3 minutes, just until the sugar is dissolved. Remove from heat.

4 Fill tortillas with the cooked peaches and arrange in a single layer in a greased 9×13 pan. Sprinkle with cinnamon and sugar. Pour the melted butter mixture over the top and sprinkle with additional cinnamon and sugar.

5. Cover with foil and let stand at room temperature for 30 minutes. Bake for 1 hour uncovered, until bubbly. Let stand 5-10 minutes before serving. Serves 8.

Peach Cobbler Enchiladas - Page 2  was originally published on blackdoctor.org