Homemade Enchilada Sauce
3 poblano chili peppers (or the pulp of ancho or pasilla chili peppers, no need to roast)
3 cups low-sodium
chicken stock or low-sodium
beef stock 12 ounces tomato paste
1 package
Simply Organic Mild Chili Mix Preheat broiler on low.
Place chili peppers on lightly greased cookie sheet and roast until tender, about 15 minutes, turning once midway through. Remove peppers and let cool.
Scrape pulp and place in blender or food processor. Add the rest of the ingredients and pureé until smooth. Pour on enchiladas or other appropriate dish, cook and serve.
This recipe will cover 6 to 8 enchiladas or approximately a 2-quart casserole dish.
Serve with Mexican rice and beans. Great with beef, chicken, or cheese-filled dishes.
Featuring
Mild Chili Seasoning Mix
Simply Organic Mild Chili Seasoning Mix keeps the flavor, but kicks the heat! Seasoned with favorites like cumin, paprika, cloves and allspice, the warm hearty taste melds with your meat-- so you reach for seconds, and not the antacid.
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As prepared, each serving contains 80 calories, 1.5g total fat, 0mg cholesterol, 270mg sodium, 14g total carbohydrate and 5g protein.
