- 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