This is a great sauce. Yes, it is spicy, but that's how I like it. I added some capers and olives and that made it more like a puttanesca - but, in my opinion, that is good thing. It was like a puttanesca with more kick than is typical of that sauce.

Reviewed On: Oct. 25, 2010

The flavor is pretty good but it was very hard to roll them up without the tortillas breaking and it was impossible to get them out of the baking dish looking like a enchilada. In some regards, the end result is more like a quiché than an enchilada. My wife liked it a lot more than me. As many know, "Real men don't like quiché."

Reviewed On: Oct. 4, 2010

As written, this is a very good recipe. As I modified it, I think I made it a GREAT recipe. Some of the modifications I got from other people's reviews and some were my own idea. My modifications were - cut the amount of almonds in half - double the sesame seeds - brown the noodles, almonds and sesame seeds in the over (no butter) 350 degrees for 10 minutes - add a tablespoon of sesame oil to the sauce - add a half cup of cilantro - add 2 tablespoons of sumac For me, the sumac was the magic ingredient. It seemed to really round out the flavor.

Reviewed On: Jun. 6, 2010