The flavors meld together perfectly. A blender prepared tomato-roasted green chile sauce is super easy, with a nice amount of kick depending on how many and how spicy your jalapenos are, counterbalanced by the crema (crème fraiche in our case). This may become our new “standard” enchiladas. I could see upping the amount of vegetables and serving these meatless, and they would be great with shredded pork too. Do try RB’s Cowboy Beans from Mexican Everyday too as a great accompaniment, certainly not typical bland Mexican beans. Laced with bacon and jalapenos, and made from canned pinto beans, these are flavorful and come together quickly. You'll never eat refried beans out of a can again.
1 28-ounce can + 1 15-ounce can good-quality tomatoes in juice, drained, preferably fire-roasted