The Enchiladas are ready for the oven…
In they go… and I crack on with a Salad I found on Food52…
I love to find ways to use my lovely Napa Cabbage leftover from my Fish Tacos… as well as a wonderful Wildflower Honey a dear friend bought me for my birthday 😃
This recipe fits the bill…
The dressing is Honey and Lime… a perfect way to cut through the cheesy richness of the Enchiladas…
Shred the Cabbage…
Make the Dressing…
I bake the enchiladas for 40 minutes on 350.. and then…
I also make a little Tomato and Spring Onion topping for the Enchiladas…
Just because I have them and want to use them up!!
Sprinkle the Salsa with Himalayan Rock Salt!!
Again… just BECAUSE 😝
Ready to go…
THE FAMILY LOVED IT ALL 👍
I went back for THIRDS 🍴😱🍴
