I’ve recently moved to a primarily vegetarian diet and your blog is gold! I recommend it to all my friends and co-workers :)

I’m so sorry, Nunu, it’s been a long time and I wish I’d made note of the amount of sauce the recipe yielded. I’m better about making those notes now! I really think you can eyeball the sauce, just put enough on so the enchiladas are covered like you see in the photos.

Thank you very much for your great comments, Annie! I’m so glad you are enjoying my recipes, and especially glad that you were willing to put forth the effort to make this enchilada sauce! I can’t get enough of it!

I do love comments, especially yours! Don’t wait on me to post traditional enchiladas. It’s already getting too hot to turn on the oven around here, so I think they will have to wait until fall!

Oh I’m sure people have made them, they just must not have commented like me, until lately :) But since I wrote on your FB page and you said you like comments I figured I’ll start commenting on the ones I’ve made I can’t wait to try your more “traditional” enchiladas and then I can use my still frozen poblano sauce! … but I might not be able to wait until then and will find another excuse to use that sauce soon. YUM

Autumn, I’m so glad to hear that you enjoyed the enchiladas! I was afraid that no one had actually made them, which would be such a shame because the sauce is one of my favorite things! I’m craving it just thinking about it. I think I’ll make more traditional enchiladas this fall with the same sauce, maybe more people will try it then!