Apricot Crisp Enchiladas

Ingredients

Apricots

4 cups, pitted and sliced

Granulated sugar

1/2 cup

Lemon juice

2 tablespoons

Cinnamon

1 teaspoon, divided

Flour tortillas

8 (8-inch) tortillas

Unsalted butter

1/4 cup, melted

Brown sugar

1/4 cup

Oats

1 cup

Vanilla ice cream

for serving

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the sliced apricots, granulated sugar, lemon juice, and 1/2 teaspoon of cinnamon. Gently toss until the apricots are evenly coated.
3. Lay each flour tortilla flat. Place a generous spoonful of the apricot mixture in the center of each tortilla. Roll the tortilla tightly around the filling, ensuring to tuck in the sides, and place it seam-side down in a greased 9x13 inch baking dish.
4. In a separate bowl, combine the melted butter, oats, brown sugar, and the remaining 1/2 teaspoon of cinnamon. Mix well until the mixture resembles a crumbly topping.
5. Sprinkle the oat mixture evenly over the rolled tortillas in the baking dish, ensuring an even distribution.
6. Bake in the preheated oven for 25-30 minutes, or until the enchiladas are golden and the oat topping is crispy and fragrant.
7. Remove from the oven and let cool slightly before serving. Serve warm, generously topped with vanilla ice cream.