Time consuming! BUT everyone in my family loved this, even the kids! We served with rice. Had to make some changes... *3/4 c. half-n-half, 1 1/14 c. skim milk *used fresh mild poblanos instead of canned as we don't buy canned goods due to the BPA *no red pepper, husband and I added our own spice later *added some pinto beans to the inside. *Ended up w/18 enchiladas! *Also, I softened the tortillas in a hot pan w/no oil. Worked great.
I was excited for this, and didn't mind how much time it took, but it didn't do it for me. The sauce reminded me of creamy spinach casserole. Too much spinach and not enough lovely south-of-the-border flavor. DH thought it was good but I was pretty bummed. I think I just like the tangy enchilada sauces better.
I only used the recipe for the sauce and it was great! I roasted my own Anaheim chilies instead of using canned. The sauce was a little spicy because of the fresh peppers so I added 1 cup of sour cream. Totally amazing! Will be using this recipe again. Thanks, Dave!
These were great. My husband and I loved them. Will make them often. Thanks!
These deserve a 10 star rating!! I had a 14 oz can of Hatch medium green enchilada sauce to use up, so I by-passed the spinach blender step. I only had 1/4 cup of whipping cream, so used whole milk and 4 tablespoons of flour and 2 tablespoons of butter for the sauce. After I added the sour cream to the sauce, I also added about 3/4's of a small can of diced chilie peppers. I kept tasting and adding until I got it to the heat level that was comfortable for us. I used pre-blended cheese for convenience! I'm in Texas, so I know a great enchilada when I taste one. Dave, these are just super! Thanks again!
Oh, man...these enchiladas were great. I made a few changes out of necessity -- my store didn't have any corn tortillas, so I used flour, and I replaced some of the cheddar with queso blanco. The results were very flavorful, and very, very filling. Thanks for posting; I think my boyfriend and I are going to be fighting over the leftovers. :)