The star of this dish was the roasted chile sauce. Roasted and chopped chiles are added to onions softened in oil with canned tomatoes and spices then processed in a blender. The sauce was so good I couldn't stop eating it with tortilla chips. When making it, though, I missed the tip, buried in the instructions, about how to roast peppers and ended up taking my whole chiles out of the oven mid-way through cooking and trying to slice and seed them when they were very hot.
The filling started with chopped kale wilted in grapeseed oil with garlic. I added diced, boiled potatoes, pepitas, lemon juice (I was out of lime juice), veggie broth, and salt then mashed most of the potatoes with a wooden spoon.
It was good but not great. I thought the filling was too salty (maybe because of my juice substitution?) and didn't complement the taste of the enchilada sauce. I couldn't taste the pepitas at all, which is a shame because they were expensive. I'd definitely make the sauce again--it was pretty quick and easy and could be used as a dip--but not sure I'd make this dish again.Oh, and it's nearly impossible to get good pictures of enchiladas!