This recipe was given to me by a co-worker, who received it from his mother-in-law. I was planning on making enchiladas one night, and happened to show this co-worker the recipe that I was planning on using for the sauce. He promptly told me to hold off before using that recipe because he had the ultimate enchilada sauce recipe. He was right, this is excellent, but not for the faint of heart, it turns out pretty spicy, but boy is it flavorful! The original recipe had 1 cup of rice milk where I used heavy cream, and a lot less of it. Make this vegan by substituting with the rice milk, and if you aren't a fan of hot food but still want to use heavy cream just use a little more to cut the heat. This recipe makes about 4 cups, but it's not a bad idea to double the recipe and then freeze what you don't use for next time. Hope you enjoy it as much as we did.