Apricot Cobbler Enchiladas
These delicious apricot cobbler enchiladas are a unique twist on traditional enchiladas, filled with a sweet and tangy apricot filling and topped with a buttery cobbler crust.
Ingredients - Serves 6
- 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
Let's Get Started
- Preheat the oven to 350°F (175°C).
- 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.
- 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.
- In a small bowl, mix together the melted butter, brown sugar, and vanilla extract. Pour the mixture over the enchiladas.
- Bake in the preheated oven for 30-35 minutes, or until the enchiladas are golden brown and the filling is bubbly.
- Serve the apricot cobbler enchiladas warm, topped with whipped cream or vanilla ice cream.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 12g
- Carbs: 55g
- Protein: 4g
- Sodium: 200mg
- Sugar: 30g
