So the recipe called for poblano peppers, and the closest I could get
locally were Anaheim.

It called for a Serrano pepper, and I substituted a Jalepeno. Oops.

I realized I had forgotten to buy the enchilada sauce, so I looked in the
fridge and found a bottle of something called Tico Taco I'd bought several
years ago. It looked like soy sauce but smelled like enchilada sauce, so I
dumped it in.

I didn't notice this before, but the recipe called for 5 - 6 hours of slow
cooking of the ingrediments. I didn't have that kind of time, so I fast
cooked them in 1 hour.

The recipe called for shredded Monterey Jack, so I used a bag of combo
Jack/Cheddar I happened to have.

I felt pangs of guilt, so I went back to the store, chose the green
enchilada sauce over the red that the recipe called for, because I like
green sauce better than red sauce. I dumped all of that on top before
putting it in the oven.

All these mistakes, and it made the best enchiladas I have ever made.