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Well I was impressed! The hibiscus does give the enchiladas a meat texture. I did cut back the sugar to 1 tablespoon. I didn't have jicama so I used turnips. For the sauce I used canned organic tomatoes skipped the water. DH doesn't like corn tortillas so I used flour ones. I filled 11. Added cheese to the filling and placed in a casserole topped with cheese and the sauce.Made ahead and baked to warm just before serving. Thanks for the healthy eats!
I am not impressed. Sauce was fine (although I would like it spicier), but the hibiscus flowers never really softened up. The were chewy and tough, not a nice mouth feel at all. I followed the recipe to a T. Make the recipe, but leave out the hibiscus, lol.