I wish I knew where I got this so I could give proper credit but I used to save recipes I ran across without any thought about someday needing to attribute them. I made this Friday night for the first time. It was pretty good but I must say it was a fair amount of work relative to the results. I might make it again, especially if I had all the ingredients on hand and needed to use up the perishable ones, but I might add some corn to the filling. Black beans might be good, too. I would definitely put sliced black olives on top if I had them. Note: The enchilada sauce recipe makes a LOT! I put a large jar of it in the freezer. If you just want enough for one pan of enchiladas, I would probably just make about a third of a recipe.
This is the recipe as I received it, with my changes in parenthesis.
Place all ingredients for the sauce in a saucepan. Start with the lesser amount of chili powder unless you like really spicy foods. Mix well with a whisk until well combined. Cook and stir over medium heat until thickened, about 7 minutes. Taste and add more chili powder if desired. Set aside. (I thought it was bland and added more chili powder, Creole seasoning, a bit of sugar and some hot sauce.)
I served this with rice, homemade guacamole/salsa and tortilla chips.