Month 2 day 5: Cheese and Green Chile Enchiladas

Today I made:
Cheese and Green Chile Enchiladas, Every Day with Rachael Ray March 2012

These were better than expected. After reading the recipe today, I realized that they sounded kind of gross-- just tons of sour cream and cheese, with some chiles. There isn't much in the way of nutritional value here. It did taste good, though! I suppose that is to be expected with cheese and sour cream.
I made a few modifications. I only used one can of chiles, because I had a traumatic experience once with them. I was making a green chile pozole recipe once, and even though I used just half of the chiles it called for, it was almost inedibly hot. This time I halved the chiles again, and it was not very spicy at all. Maybe I got the wrong kind last time. Also, I didn't cook the tortillas in olive oil before rolling them up, out of laziness. I just heated them a bit in the microwave. They did tear when I rolled them because they weren't that warm, but it doesn't really matter-- they rip later when trying to serve them too. Anyway, it tasted pretty good. G was at a happy hour, but my sister is visiting and ate with me. She thought they were pretty good too.