This is Geoff’s mother’s recipe for enchiladas – straight from Yuma, Arizona. Serve these on a hot summer’s day with Spanish rice, refried beans, a tossed salad, and, of course, a gluten free beer. They taste absolutely fabulous and the whole meal takes less than 30 minutes to prepare!
One of our all-time favorite meals, we were finally able to convert it to gluten free with our potato flour tortillas.