Apricot Cobbler Enchiladas

Ingredients

• Whipped cream or vanilla ice cream (for serving)
• Vanilla extract (1 teaspoon)
• Brown sugar (1/4 cup)
• Butter (4 tablespoons, melted)
• Flour tortillas (6)
• Cinnamon (1 teaspoon)
• Cornstarch (2 tablespoons)
• Sugar (1/2 cup)
• Apricots (2 cups, sliced)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, combine the sliced apricots, sugar, cornstarch, and cinnamon. Cook over medium heat until the mixture thickens and the apricots are tender, stirring occasionally.
3. Place a spoonful of the apricot filling onto each flour tortilla and roll it up. Place the enchiladas seam-side down in a greased baking dish.
4. In a small bowl, mix together the melted butter, brown sugar, and vanilla extract. Pour the mixture over the enchiladas.
5. Bake in the preheated oven for 30-35 minutes, or until the enchiladas are golden brown and the filling is bubbly.
6. Serve the apricot cobbler enchiladas warm, topped with whipped cream or vanilla ice cream.