Peach Cobbler Enchiladas
Dive into a dessert adventure with my Peach Cobbler Enchiladas – the rebels of the sweet world! Imagine peachy parcels, snug in tortilla blankets, chillin' in a Pyrex pool of sweetened condensed goodness. It's a party, not a recipe, folks! But wait, there's a crunchy gang in town – meet the Streusel Squad! Flour, cinnamon, brown sugar, and butter unite for a chunky conga on top. Think dessert disco on your taste buds. Once you pop that in the oven, brace for a peachy tornado of aromas that'll have your neighbors knocking for a taste of the sweet revolution. Peach Cobbler Enchiladas: where dessert dreams do the salsa!
For the dessert enchiladas
- 8 medium flour tortillas
- 1 can peach pie filling
- 1 can sweetened condensed milk
For the streusel
- 1 cup all purpose flour
- 2 tablespoons cinnamon
- 1/4 cup brown sugar
- 1/2 cup salted butter
- Start by spreading some sweetened condensed milk at the bottom of a Pyrex dish. Roll up some peach pie fililng in flour tortillas and place them side by side in the dish like enchiladas. Pour more sweetened condensed milk on top of that.
- To make the streusel, combine flour with cinnamon, brown sugar and salted butter. Use your hands to break it all apart so it’s got a chunky consistency.
- Sprinkle the streusel on top of the cobbler and bake at 400°F for 15 minutes.