Wow, those must be creamy! I usually just fill enchiladas with chicken and cheese. I also dip the tortillas in hot oil to soften and make homemade enchilada sauce. Going to try a variation of your version this week.
You seem surprised that something I make is creamy ha ha! I've done the sauce and tortillas in oil also, just can be time consuming!
Only surprised that there is not a cup of heavy cream in there! I think oil on the tortillas makes them crispy and delicious (although it is time-consuming).
Where did you find the Chipotle peppers in adobo? I can't find them in S&S and I wanted to use them for a recipe I want to try and these look good too! It's Maribel, btw...
I got them in the Latin section at Wegmans - have you tried Kings? I'll try to remember to get some extra for you next time I go!
Good Lord, two cups of half and half in the chowder?! I'm going to start a blog where I lighten up all your recipes. I'm sure its tasty, though.