I loved the sauce, I did add about 2 tsp chicken base and 1 jalapeno to the water for a little kick. I didn't want to fry the torilla so I rubbed a little oil on each side and then heated them up in a pan until crispy. Then I dipped them in sauce (which I didn't drain, I just took out the seeds from the chili's before putting them in the blender) and added the cheese (I mixed the fresco cheese with chedder cheese for more flavor), rolled them, sprinkled them with cheese, and then broiled them on high just until the cheese was melted on top. This is my new favorite red enchilada recipe!
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I loved the sauce, I did add about 2 tsp chicken base and 1 jalapeno to the water for a little...