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First, try adding more broth (a little bit at a time). The danger is that it might get too watery, in which case you'll need to re-thicken it with flour or corn starch (just like gravy. Not very authentic, but I won't tell.)
If you don't mind making it more tomatoey, add a little fire roasted tomato at a time till it's OK.
Try adding a teaspoon of sugar or a squeeze of lime, both of which can balance this out.
Finally, try adding sour cream, if you don't mind a creamy enchilada sauce. Milk products cancel out the effect of spiciness (that's why you want to order a lassi with Indian Food).
If it's still too hot, but only a little, serve it with cooling foods like lettuces or cucumber salad, so people can alternate bites.
Last-ditch option: make another, larger batch with very little spice. Mix them together. Freeze it and have enchiladas for years.
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∙ 11y ago
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∙ 12y agoButter
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ᎥᎠᏦ
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