To serve, place 2 enchiladas on each plate, top with a 1/4
cup jicama slaw, drizzle with crème fraîche and garnish with lime wedges.
Carrot,
Jicama & Sweet Pepper Slaw Yield: approx 5 cups 6 carrots, peeled & shredded 1 small jicama, peeled & shredded 12 mini sweet peppers thinly sliced, o
Jicama & Sweet Pepper
Slaw Yield: approx 5
cups 6 carrots, peeled & shredded 1 small
jicama, peeled & shredded 12 mini sweet peppers thinly sliced, o
jicama, peeled & shredded 12 mini sweet peppers thinly sliced, or reg.