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.