Looking Back: Originally posted on Feb 11, 2011.

This was a scrumptious version of enchiladas our friends made us one night at their house. Glenda then shared the recipe with me (originally from Cooking Light magazine) and the rest is history!

A couple notes on it:
– I didn’t use a blender for the sauce so it was chunkier. Either way is good.
– The sauce doesn’t “drench” the enchiladas very much, so if you like it saucy, I’d double that part.

Serve it up with Mexican rice, black beans, lime chunks or whatever you like with this type of dish. Enjoy!

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