Ho-ly cow. These are sooooo good!!! I wanted to use some summer squash from my garden to make from-scratch enchiladas & this recipe was to-die-for. Highly recommend.
I served them with some sour cream and homemade salsa made with garden tomatoes, and I wanted to eat the entire pan.
I deviated from the linked recipe just a little by adding a can of black beans, rinsed and drained, and instead of using a can of green chilies I used two small fresh jalapenos from my garden, chopped very small.
See here for the recipe.
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