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"I made this recipe printed from TASTE OF HOME (think it was also Chef~V's from bio info), which had slight variations. For a vegetarian version I just left out the chicken, and to keep with local tastes I substituted the canned enchilada sauce with a 14 oz. container of frozen New Mexican red chile puree, 1-1/2 cups of water, 3/4 tsp. salt, 1/2 ..."
"I finally got my hands on some coconut flour and found this recipe for my first experiment. They were very easy to make, so I doubled the recipe for a potluck (sorry I forgot to count yield but there were plenty) and substituted mini chocolate chips for the dried cranberries and pistachios. My daughter loved the way they stayed chewy, my son did..."