I made these layered, as others suggested, and as I usually do with enchiladas. I made some substantial changes though. I sauteed some sweet corn and oyster mushrooms in a tablespoon of oil, then added a bunch of red chard (instead of spinach) and cooked the chard through until the water cooked off. I then layered: small amount of sauce, corn tortillas, more of the sauce, the chard/corn/mushroom mixture, jack cheese, another layer of tortillas, then the rest of the cheese and sauce. I made more sauce than the recipe calls for - I had frozen tomatillos, and used those, plus 2 jalapenos, a clove of garlic, juice of one lime and about 2 tablespoons fresh cilantro in a food processor, then mixed with about 8oz of sour cream. The sauce was great! I also served with fresh pico de gallo and sour cream. Thanks for that idea. Be careful, if you are making these for vegetarians! Make sure to buy sour cream without any gelatin. Usually organic sour cream will be safe, but check ingredients!

Reviewed On: Jan. 11, 2009