Peaches and Cream French Toast Enchiladas


  • 2 eggs and 1/3 cup milk
  • 4 (8”) flour tortillas
  • Cooking spray or a bit of margarine

  • 4 tablespoons light sour cream

  • Sliced peaches (4 small, 2 large)

  • Cinnamon and sugar (combined)

  • Powdered sugar for garnish, syrup optional


Combine eggs and milk in a pie place. Soak one tortilla in egg mixture for one minute,

turn and let soak another minute.

Meanwhile, heat a skillet to medium heat, spray with cooking spray or melt a bit of
margarine and place egg-soaked tortilla in hot skillet.

Cook 1 – 2 minutes until golden-brown, flip and cook 1 – 2 minutes on next side.

Remove from pan onto a plate. Spread 1 tablespoon sour cream down the center, layer
fruit on sour cream and sprinkle with cinnamon and sugar. Roll up.

Sprinkle with more cinnamon/sugar and garnish with powdered sugar. Keep warm in a
200 oven while making remaining enchiladas. Serve with or without syrup.

Makes 4 enchiladas

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