Apricot Cobbler Enchiladas

Ingredients

Apricots

4 cups, sliced

Granulated sugar

1/2 cup

Cornstarch

2 tablespoons

Ground cinnamon

1 teaspoon

Flour tortillas

8 large

Unsalted butter

4 tablespoons, melted

Brown sugar

1/4 cup

Vanilla extract

1 teaspoon

Whipped cream or vanilla ice cream

for serving

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the sliced apricots, granulated sugar, cornstarch, and cinnamon. Cook over medium heat, stirring occasionally, until the mixture thickens and the apricots become tender, about 5-7 minutes.
3. Lay out the flour tortillas on a clean surface. Place a generous spoonful of the apricot filling onto the center of each tortilla. Roll them up tightly and place seam-side down in a greased 9x13 inch baking dish.
4. In a small bowl, whisk together the melted butter, brown sugar, and vanilla extract until well combined. Pour this mixture evenly over the enchiladas, ensuring they are well coated.
5. Bake in the preheated oven for 30-35 minutes, or until the enchiladas are golden brown and the filling is bubbly.
6. Remove from the oven and let cool slightly before serving warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream.