I'm looking to replicate a beef enchiladas suizas in red sauce recipe similar to what I've had at some Chicago-area restaurants. The ones I had were rolled, not stacked, and not that spicy. I would prefer not to use canned chilies if possible. (We have fresh poblanos, serranos, and jalapenos, and just about any kind of dried Mexican chilies available around here.) I went through some past discussion threads and came across some very useful information. I could probably piece together a recipe, but I still feel like I'm still guessing. It seems enchiladas vary greatly from person to person or by region. Would anybody have a complete recipe recommendation? Thanks in advance.