PEACH ENCHILADAS

Preheat oven to 350°F. Combine the canned peach pie filling with cinnamon in a small bowl and stir until evenly mixed.

Place a flour tortilla on a clean work surface and spoon about 3 tablespoons of the peach-cinnamon filling down the center of the tortilla. Roll the tortilla tightly around the filling, tucking in the sides, and place seam-side down in a buttered 9x13-inch baking dish. Repeat with remaining tortillas and filling.

Melt butter in a medium saucepan over medium heat. Stir in granulated sugar, light brown sugar, and water, cooking until the sugars dissolve completely, about 2 minutes.

Pour the sugar-butter sauce evenly over the rolled enchiladas, covering them completely.

Bake for 25 minutes, or until the sauce is bubbly around the edges and the enchiladas are heated through.

Remove from oven and allow to rest for 2-3 minutes before serving to let the sauce thicken slightly.