Apricot Crisp Enchiladas

Ingredients

• Vanilla ice cream - For serving
• Cinnamon - 1/2 teaspoon
• Brown sugar - 1/4 cup
• Oats - 1/2 cup
• Butter - 2 tablespoons, melted
• Flour tortillas - 6
• Cinnamon - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Sugar - 1/2 cup
• Apricots - 2 cups, sliced

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the sliced apricots, sugar, lemon juice, and cinnamon. Mix well.
3. Place a spoonful of the apricot mixture onto each flour tortilla and roll them up.
4. Place the rolled tortillas in a greased baking dish.
5. In a separate bowl, combine the melted butter, oats, brown sugar, and cinnamon. Mix until crumbly.
6. Sprinkle the oat mixture over the rolled tortillas in the baking dish.
7. Bake for 25-30 minutes, or until the enchiladas are golden and crispy.
8. Serve warm with a scoop of vanilla ice cream on top.