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Like a warm banana cheesecake that's rolled in a caramel-coated wrap with minted strawberries.

PREPARATION

Preheat oven to 350°. Blend first 6 ingredients with a hand mixer just until smooth. Stir in bananas. Heat caramel sauce according to directions on jar. Spread 1 cup in a 9 x 13" baking dish. Assemble enchiladas, heating tortillas in a small dry nonstick skillet until flexible. Dip in caramel sauce, fill with a generous 1/4 cup filling, and roll up. Top with remaining caramel. Bake enchiladas for 10-15 minutes, or until bubbly and heated through. Combine Minted Strawberry ingredients. Garnish each enchilada with 1/4 cup Minted Strawberries, then dollop with whipped cream and sprinkle with toasted coconut.

Chocobosss is een Pjapzak