Tonight for supper I ate the last eggplant burger so I decided Andy gets a creation out of stuff we have around. This ended up being enchiladas--great for customization.
This version included taco beef (leftover from recent tostadas) and strips of cheese wrapped in corn enchiladas, covered in onions, LocalFolks enchilada sauce, and shredded cheddar. I baked in the oven at 350 and served with sour cream, sliced radishes, and fresh cilantro.
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