Step 1

Preheat oven to 350°F. Butter a 9 x 13 inch baking dish.

Step 2

Soften the tortillas in the microwave if needed to make them easier to roll.

Step 3

Spoon about one heaping 1/4 cup of peach filling slightly off the center of each tortilla, sprinkle evenly with cinnamon(if desired).

Step 4

Roll tortillas up and place seam side down in a greased baking dish.

Step 5

In a medium saucepan bring butter, white sugar, brown sugar and peach syrup/water to a boil. Reduce heat and simmer for 3 minutes, stirring constantly.

Step 6

Pour sauce over enchiladas, sprinkle with extra cinnamon sugar on top if desired and let stand 45 minutes. Bake in preheated oven 20 minutes, or until golden.

Step 7

Serve warm with vanilla ice cream, or whipped cream and top with desired amount of caramel sauce.

Step 8

Place the sliced peaches in a large pot and add just enough (about 1 cup) water to cover. Stir in the 1 cup sugar, cornstarch, lemon juice and vanilla (if desired) and bring to a boil.

Step 9

Reduce heat to low and simmer, uncovered, until peaches are soft and most of the water has cooked down; about 20 minutes.

Step 10

Remove peaches with a slotted spoon, reserve 1/2 cup juice and cool to room temperature then use as desired.