Originally Posted by
lancebanyon
Why do most places insist on smothering enchiladas in gobs of that gooey industrial cheese? Sometimes they'll mix it with a brown sauce which is only slightly better.
Couldn't agree more. Even worse is making them with flour tortillas
My version (learned from my mom) is close to yours, only difference is sliced black olives instead of the habaneros).
I like the "El Pato" brand of store-bought sauce
