Saerah Gray > wrote:

>I have not used these in a long, long time. These aren't *that* hot, right?
>(I am also using a minced fresh poblano. I think it is my favorite chile
>pepper!) I am making enchiladas later, and I am using them for the sauce.
>(koko's recently posted recipe)

>Ellie likes spicy things, but not things that are really spicy. Will the
>cooking gods hate me if I end up adding some tomatoes to make it milder if
>it ends up spicier than she'll like?

Anchos are milder than (almost any) New Mexico chili, so yes you will
end up with a mild enchilada sauce.

I don't think there's much wrong with adding a fraction of
tomato or tomato product to an enchilada sauce, so long as it
does not dominate.

Steve