Apricot Crumble Enchiladas
These delicious apricot crumble enchiladas are a sweet twist on traditional enchiladas. Filled with a warm apricot filling and topped with a crunchy crumble topping, they are the perfect dessert for any occasion.
Ingredients - Serves 6
- Vanilla ice cream - For serving
- Salt - 1/4 teaspoon
- All-purpose flour - 1/2 cup
- Rolled oats - 1/2 cup
- Brown sugar - 1/2 cup
- Butter - 4 tablespoons, melted
- Flour tortillas - 6
- Cinnamon - 1 teaspoon
- 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, and cinnamon. Cook over medium heat until the apricots are soft and the mixture has thickened, about 10 minutes.
- Place a spoonful of the apricot filling onto each flour tortilla and roll them up. Place the enchiladas in a greased baking dish.
- In a separate bowl, combine the melted butter, brown sugar, rolled oats, all-purpose flour, and salt. Mix until crumbly.
- Sprinkle the crumble mixture over the enchiladas.
- Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through and the crumble topping is golden brown.
- Serve the apricot crumble enchiladas warm, topped with a scoop of vanilla ice cream.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 12g
- Carbs: 55g
- Protein: 4g
- Sodium: 150mg
- Sugar: 30g
