This is a recipe I learned from some friends from Mexico City. You don't bake these enchiladas. I have the recipe in my head, but I've tried my best to give exact proportions for ingredients. Don't save the sauce for more than a day or two; it tastes best the day you make it, and it will turn fast. Also, you can add as many or as few jalapenos as you would like. If you prefer things not so spicy, cut out all the seeds. Serve enchiladas with homemade frijoles ala ola or refried beans.

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