Apple Chocolate Enchiladas Recipe

Ingredients

1 (17 ounce) package enchiladas

3/4 cup apple cider vinegar

1 cup chopped fresh chives

1 green bell pepper, chopped

1 red bell pepper, chopped

1/4 cup chopped green onion

1 cup chopped celery

1 cup chopped fresh parsley

1 cup chopped fresh parsley onions

Directions

Place enchilada peppers in a food processor or blender. Add vinegar, chives, green bell pepper, red bell pepper and green onion; process for 2 minutes.

Heat oven to 450 degrees F (225 degrees C).

Spread 1/4 cup of the enchilada pepper mixture into each of 3 (4 ounce) squares of greased foil-style foil.

Bake in preheated oven for 10 minutes, or until lightly browned. Remove foil and bake for 10 minutes.

Remove foil from foil and place sour cream and brown sugar evenly over and on top of enchiladas. Serve warm or cold.

Comments

olvon writes:

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I really like this and my husband who doesn't eat fish normally somehow liked this sandwich! We are trying to become neccesary daily meat-eaters, so this is a great value. Though I did use tuna, and it added a nice compal, these were hungry hikers and ate right through wet clothes, dinner was good. Personally, I found the crabmeat texture looked appealing; might try it again with red meat.

Apple Chocolate Enchiladas Recipe

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