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Enchiladas

Did you Know?

Poblano is the term for the green fresh pepper; and ancho is the term for the dried, and often roasted, version. Native to Mexico, the name comes from the Puebla Valley. Poblano, at a heat range of 1,000 to 2,500 Scoville heat units, are ranked just under jalapenos. Mole (Mexican term for sauce) poblano combines peppers, cocoa and spices to create one spicy sauce.

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Ease of Preparation: Easy

Preparation Time: 30 min

Cook Time: 15 min

Servings: 8

From: Our Test Kitchen

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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 powder or  low-sodium beef stock powder
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.
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.
Featuring
Mild Chili Seasoning Mix
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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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Nutrition Facts
As prepared, each serving contains 80 calories, 1.5g total fat, 0mg cholesterol, 270mg sodium, 14g total carbohydrate and 5g protein.
 
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