Enchiladas made with local, organic collards, crimini and oyster mushrooms, potatoes, sun-dried tomatoes, and rich poblano cream sauce. The enchiladas are packaged frozen. One pan of 8 enchiladas serves 2-3 people. Cooking time per pan: about one hour in the oven at 325 degrees. They are best when thawed first, so take them out in the morning and pop them in the oven one hour before dinner, if you can. If not, bake from frozen. ADD-ONS Grated Jack Cheese and Crunchy Romaine Side Salad may be added to your order and will be packaged separately.