peach enchiladas.

do you subscribe to southern living? i do. it's the best magazine ever. really,  it is. but, maybe i'm biased because i grew up reading it. my parents had a subscription for as long as i can remember.

anyways, i became a little antsy & jealous when this fabulous lady said she was baking a peach pie thanks to july's edition. i panicked. where was my magazine? was my mailman holding out on me? no, he wasn't. my mail is just slow. okay, so maybe my mailman was holding out on me. but, i digress...

peaches.

they're crazy plentiful this time of year. there was a peach festival not long ago a little bit south of me on knotts island, nc. {my friend, laura, went.} the grocery stores & farm stands in my area are overflowing with peaches. and, if you're like me, you buy peaches at the store only to find that the very next day you need to eat all two or three pounds of them because they're going bad. that can get you can get a bit flustered...and sick of peaches.

have no fear. this is where the peach enchiladas recipe steps in.

first of all, let me give credit where credit is due. this is the creation of {according to southern living} hettie wilkerson of mcbee, south carolina. this recipe won first place at the 2004 south carolina state cook-off in columbia. sounds like a winner, right? it is a winner. trust.

peach enchiladas
2 {8 oz.} cans refrigerated crescent rolls
2 lb. fresh, firm, ripe peaches, peeled & quartered {about 4 large}
1-1/2 cups sugar
1 cup butter, melted
1 tsp. ground cinnamon
1 {12 oz.} can citrus-flavored soft drink {like mountain dew}

preheat oven to 350*. unroll crescent rolls; separate into triangles. place 1 peach quarter on wide end of each triangle; roll up triangles around peaches, starting at wide end. place, point sides down, in a lightly greased 13x9 inch pan.

stir together sugar, butter & cinnamon, and drizzle over rolls; pour soft drink over rolls.

bake at 350* for 45 minutes or until golden brown & bubbly.

just so you know, i halved this recipe. easy, peasy. the first time i made it, i kept it true to the recipe. the second time i made it {we had this for dessert two nights in a row last week}, i added pecans, pitted cherries & i didn't use mountain dew at all {the version in my pictures}.

the only thing missing was vanilla ice cream.