Recipes from Mexico :: Mexican Desserts
Small amount of water
1/8 c. cornstarch
2 c. peaches, peeled and sliced
1 1/4 (one and one-fourth) c. sugar, divided
1/2 c. brown sugar
1/2 c. butter
1 c. water
Flour tortillas
Ice cream
Filling: Mix water and cornstarch very well (just enough water to dissolve the cornstarch.) Then combine peaches and 1 c. of the sugar into a sauce pan. Stir in the cornstarch mixture over low heat until the filling has thickened.
Glaze: Melt butter and mix with remaining 1/4 c. sugar and 1/2 c. brown sugar. Add a c. of water and stir until all of the sugar is dissolved.
Scoop a healthy spoonful of peach filling into the tortilla and roll it up. Spray some Pam in a casserole dish and place the enchiladas seam-side down. Pour glaze over the enchiladas then place in a 325 degree F oven for 15 mins.
Remove from oven. Place each enchilada on a plate and top with your favorite ice cream.
