Peach Raspberry Brunch Enchiladas

Directions

Preheat oven to 350°F. Spray bottom of an 11 x 7 inch baking dish. Stir almond extract and pie filling together. Divide pie filling evenly on tortillas. Spread over surface, cutting any peach slices that are extra large. Sprinkle raspberries over peaches. Roll jelly roll fashion and place in pan widthwise, seam side down.

Beat 4 eggs lightly with a whisk. Stir in sugar and evaporated milk. Pour evenly over tortillas. Sprinkle lightly with cinnamon; then sprinkle almonds on top. Bake for 25 to 30 minutes until custard is set. Let stand 10 minutes. If desired garnish with drained canned or fresh peach slices and fresh berries.

* Different pie fillings may be used to vary recipe.