I asked the husband what he wanted for our Sunday Night Dinner and he said he wanted something spicy. I had a sauce in the freezer from a tamale project and decided it would make an excellent enchilada sauce. We served the enchiladas with a side dish of corn, peppers, and zucchini cooked with salsa. The salad was a big mix of all kinds vegetables topped with a chipotle ranch dressing and spicy pecans. All of this was served with a great Europa Winery wine called Libido and a growler from Steelhead Brewery.