Peachy Enchiladas

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   For the sauce: In a medium saucepan combine granulated sugar, brown sugar, water, and butter.

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   Bring to boiling; reduce heat.

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   Simmer, uncovered, 10 minutes.

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   Remove from heat and stir in almond extract.

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   2.

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   Meanwhile, spoon pie filling over half of each tortilla.

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   Roll up and place seam sides down in a 2-quart rectangular baking dish.

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   Pour sauce over assembled enchiladas and let stand at room temperature for 45 to 60 minutes.

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    3.

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    Bake in a 350 degrees F oven for 25 minutes.

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    Serve each enchilada with sauce in a shallow dessert bowl topped with a scoop of ice cream and a fresh mint sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.