Loved this recipe! Never had enchiladas like this and already made them twice. Made a few changes the second time for variety: used fluffy lardless San Antonio-style tortillas; halved cream cheese and substituted sour cream; used salsa verde as my salsa and cooked with straight salsa verde on top; added slices of avocado on top the last 10 minutes; served on beds of shredded lettuce and topped with crumbled Mexican cotija cheese.

A mature substitute for one of my childhood comfort foods "beanie weenies." As suggested by others I cut the white sugar and molasses and put in 1/2 cup brown sugar. A few other changes I made: I stir fried the sausage and onion before adding it to the mixture. I halved the ketchup and made up for the rest in tomato paste. I used 1 tablespoon balsamic vinaigrette and 1 tablespoon worcestershire instead for the vinegar. I also only used two cans of northern beans. Served it with long-grain wild rice and salad.

Fantastic! Loved the subtle combination of the spices. Crushed all spices together. Sauce Reminded me of mole in texture due to the tomato sauce. Used thick chops and they came out juicy. Will make again!