Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Butter | 1 tbsp (14g) | 102 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pie Filling | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Can (21 oz) Peach Pie Filling
- 1 tsp Cinnamon, stirred into the peach pie filling
- 6 (8-inch) Flour Tortillas
- 1/3 Cup Butter
- 1/2 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, packed
- 1/2 Cup Water
Directions
Spoon about 1/4 cup of the peach pie filling evenly down the center of each tortilla.
Roll the tortilla up and place them, seam side down, in a lightly greased 2-quart baking dish.
Bring the butter, sugar, brown sugar and water to a boil in a saucepan.
Reduce heat and simmer 3 minutes; stirring constantly.
Pour the mixture over the enchiladas.
Bake at 350 degrees for 20 minutes.