Homemade Enchilada Sauce
Ingredients
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
3 cups low-sodium {chicken stock} or low-sodium {beef stock}
12 ounces tomato paste
1 package Simply Organic Mild Chili Mix
Directions
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.
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.
Ease of Preparation: Easy
Preparation Time: 30 min
Cook Time: 15 min
Servings: 8
From: Our Test Kitchen
Chef Suggestions
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.
Serve with Mexican rice and beans. Great with beef, chicken, or cheese-filled dishes.
Nutrition Facts
As prepared, each serving contains 80 calories, 1.5g total fat, 0mg cholesterol, 270mg sodium, 14g total carbohydrate and 5g protein.