I agree. The dairy fat will help dilute heat and help it slide past. if the "spicy" is chili peppers (rather than other spices that aren't hot). You could also "rinse" them if you want to try saving them whole (which might also help with too much cumin or epazote). Drain off any excess sauce and put them spaced on a rack over a pan (or clean broiler pan), and pour some tomato juice over them, or orange juice. I recently learned that the hot in peppers is a base, so the acid will help, as will any of the sugars that stick, plus it'll sort of wash off a lot of the sauce. Then rebake to dry them out with some added cheese. I can't promise that this will work because it depends on so many different factors, but it could help.

No advice for after the fact, but here's a tip for next time you make them. Mix in a can of cream of chicken or mushroom soup with your enchilada sauce. I just made enchiladas last weekend. Normally I use Las Palmas too but I thought I'd try SunVista Enchilada sauce. Mixed it with a can of cream of mushroom soup. When I tasted the sauce as I was making the enchiladas my first thought was that the sauce tasted tomatoe-y and it wasn't going to be good. I just figured it was the Sunvista sauce and I just wounldnt use it next time. I only made cheese enchiladas and actually didn't roll them individually, I just layered everything like a casserole. After all was said and done, I thought they tasted really good and would definitely use the Sunvista Enchilada sauce again.

Thank you, all. DH came home later and said they were OK. So he can finish them off over the next few days, but I'll try another sauce next time. I've heard of the cream of chicken soup. I'm sure that would mitigate the heat.

You could also make your own sauce next time and season it your way. Just shout if you want help finding a recipe. Enchilada sauce is pretty easy.

Next time make enchilada gravy. Make a roux as normal and then use the enchilada sauce and a little water or broth with it. Some people also mix a can of cream of chicken soup with the enchilada sauce to make gravy.

I've always used a common brand enchilada sauce or even just generic and I've never noticed it to have ANY heat whatsoever? Maybe I need this Las Palmas brand, we love spicy.

i'm with the no spice crowd anymore (tummy problems later)...and dh uses packet of "fire" from taco bell on his Mexican...

Hubby makes a Texas chili that is hot, hot. I always eat it over rice, and put a dollop of sour cream on top to temper the heat.

I don't care for red enchilada sauce; always use or make green instead. When I use the canned, it is Las Palmas green, medium heat. Then I add chilis and other spices to the chicken mix to spice things up more.

But to tone down, tortillas are not expensive. Cutting a line down the enchilada and transfer the filling into a new tortilla, then use a different sauce. I'm kind of lazy though. I would probably just add broth and vegetables, turn them into a thick soup and eat them that way.

That's a good idea, gyr, the soup. If DH doesn't finish them up pretty quickly, that's what I'll do, a Mexican-style soup. There will be some cheese with the chicken. Will that merge in with the soup ok? (Monterey jack)

Is the green sauce milder than the red?

If the red mild sauce is too spicy for you, the green sauce will be, too.

Oh sure, cheese is good. I almost always add a bit of cheese to my tortilla soup; pepper jack, Monterey, Havarti...whichever is handy. It helps to blend the flavors. I have no idea if the red is milder or hotter than the green; typically green is spicier, but with commercial stuff it could be just different in flavor rather than heat. I haven't had red sauce since my favorite Mexican restaurant lost their lease 15 years ago. I always ordered the three different enchiladas. They came with three different sauces--2 reds and one green. All were delicious. Gosh, I miss that restaurant!

Roux! lol

Hellion, in other words make a roux of flour, butter and chicken broth to dilute the sauce?