POBLANO ENCHILADA SAUCE RECIPES

Steps:

• To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
• Combine the first 8 ingredients in a bowl. Set aside.
• To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
• Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
• Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
• In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
• Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
• Bake at 375 degrees for 20 minutes or until warm and bubbly!
• Garnish with green onions.

Steps:

• Preheat the oven to 400°. On a baking sheet, toss the chiles, chopped onion, garlic, and oil; season with salt and pepper. Roast, turning once, until the chiles are just browned, 15 to 18 minutes. Let cool. Using paper towels, wipe the skins off the chiles. Stem, seed, and roughly chop the chiles.
• In a blender, puree half the roasted vegetables, half the cilantro, the stock, and cream into a sauce. In a 7-by-11-inch baking dish, spread 1/2 cup of the sauce into an even layer.
• In a bowl, toss the remaining roasted vegetables, the beans, rice, cumin, and half the cheese for the filling. Spoon about 1/4 cup of the filling down the center of each tortilla. Roll up the enchiladas and transfer to the baking dish, seam-side down. Top with the remaining sauce. Sprinkle with the remaining cheese. Bake until the cheese is browned in spots, about 15 minutes.
• Garnish the enchiladas with the sliced onion and the remaining cilantro. Serve with the lime wedges.