I always laugh at the title of this recipe because they mention cheese TWICE and there is absolutely no cheese in these enchiladas! On a positive note, they are the richest, creamiest, most delicious enchiladas I have ever eaten. They make a huge batch so I usually freeze half of it for a later dinner, unless company is coming for dinner. The first few times I made my own enchilada sauce but have recently just been purchasing it to save time. It is nice because you can make them mild, medium, or spicy based on the sauce you choose.
I made guacamole and served chips on the side. The guac recipe is in an earlier post.
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