BOUNTY GARDENS

Directions

1. Lightly saute onion until golden brown.
2. Melt and heat lard in a frying pan.
3. Dip corn tortilla in hot lard for about a minute, then pat dry with a paper towel.
4. Fill center of tortilla with 1 tbsp of onion, 2 tbsp chicken, 1 tbsp olive, 1 tbsp cheese, and a 2 tbsp red enchilada sauce.
5. Fold both sides, one over the other and place in baking dish.
6. Repeat until ingredients are used.
7. Pour red enchilada sauce over filled enchiladas in baking dish.
8. Add 1 tablespoon cooked onion and 3 whole olives on top of each enchilada.
9. Place in hot oven until sauce bubbles and serve very hot.

Sauce

1. Toast peppers in cast iron skillet without oil, but do not scorch as this will cause a bitter taste.
2. Toast onion, tomato and garlic in the same skillet without oil until lightly browned.
3. Using gloves, cut peppers in half and remove all seeds and veins.
4. Place peppers in bowl with boiling water, cover and set aside for 30 minutes.
5. Add peppers, liquid, tomato, onion and garlic to blender and blend until smooth.
6. Heat oil in a saucepan, add blended mixture and simmer uncovered for 30 minutes.
7. Add cocoa and monkfruit to taste.