This recipe comes from "Cooking with Paula Deen" magazine. It accompanies her recipe for Marinated Beef Tenderloin Sandwiches ( Recipe#379290 ). The ingredients are slightly different from the other recipes of the same name.
This is a delicious fruit salad that my mother made every Thanksgiving and Christmas. It was the only time she made it so we always looked forward to it. It is all very simple ingredients and makes up quickly. Do allow for some chill time to allow the flavors to blend. The coconut (and cherries) are optional.
Believe me, I am not much of Mexican food eater. But this dish is fantastic! And it may be because it doesn't have a lot of the "authentic" ingredients that a lot of other enchiladas do. But, every time I serve them, I get rave reviews!
This is a little different from what is already posted. We have a large group of friends that gather to watch Ohio State Buckeye games. I use this group as my recipe guineau pigs! They all loved these!
I have served this dish many times and always get rave reviews. The original recipe called for cooking, peeling and shredding russet potatoes. I decided to make it easier by substituting frozen hashbrowns!