Want a bit of soul food without all of the fat and unhealthy side effects?? Well, we stumbled across this recipe that mixes a little bit of southern with a bit of “south of the border.” Sink your teeth into some peach cobbler enchiladas. Recipe below.
4 cups peaches, peeled and sliced
1 cup sugar
squirt fresh lemon juice
2 sticks unsalted butter
1 cup sugar
10-12 flour tortillas
cinnamon and sugar, for sprinkling
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1 Preheat oven to 325.
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.
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