Another recipe for the cookbook!
These enchiladas are made of a traditional red sauce of rehydrated chilis blended and stirred into a rich roux. Locally made tortillas are softened in the sauce, then filled with your choice of chicken or blackbeans, organic mango, and local chevre. Then they get rolled, sauced, and baked!
6 Enchiladas should fill your belly at least twice, or you can share with a friend!
Comes with a salad for 2 with homemade ranch dressing, but remember to add the coconut flan!!