Stir cinnamon into the peach pie filling.

Spoon about 1/4 cup of the peach pie filling evenly down the center of each flour tortilla.

Roll each tortilla up and place them seam side down in a lightly greased 2-quart baking dish.

In a medium pan, combine butter, granulated sugar, brown sugar, and water.

Bring the mixture to a boil.

Reduce heat to low and simmer for 3 minutes, stirring constantly, until the sugar is dissolved and the sauce slightly thickens.

Pour the sugar mixture evenly over the enchiladas in the baking dish.

Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until golden brown and bubbly.