By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 10 enchiladas

Ingredients:

• 4 cups water
• 2 cups oatmeal
• 6 Kellogg’s Nutrigrain apple cobble twists
• 1 cup sugar
• 1 pack flour tortillas
• 3/4 cup orange juice
• 1 cup dry milk
• 1 package lemon filled cookies

Directions:

• Preheat oven to 350 degrees.
• Bring water to a boil, and add oatmeal.  Turn heat to low.  Cover and cook 5-10 minutes.
• Chop Nutrigrain twists, and add twists and sugar to oatmeal.
• Cool the oatmeal mixture slightly.
• Lay out the tortillas, and portion the oatmeal equally between all 10 tortillas.  Roll up tortillas, and place on a pre-greased baking sheet.
• Cover and bake 18-20 minutes or until heated through.
• Mix orange juice and milk powder to make orange cream.
• Crush lemon cookies to crumbs with a rolling pin, and set aside.
• Place enchiladas on plates, drizzle with orange cream, and garnish with crushed cookies.