Enchiladas with Red & Green Sauce

By BobN

Ingredients

• 2 poblano Peppers
• 1 (10oz) Can of Condensed Cream of Chicken Soup
• 1/2 tsp cumin
• 8 oz Roasted Red Bell Pepper
• 4 oz tomato sauce
• 1/2 tsp chilli powder
• 1 chipotle pepper (optional)
• 2 cups of Cheddar Jack cheese (shredded)
• 1/3 cup of Sour Cream
• Salt to taste
• 6 Tortillas (Corn, Flour, Wheat what ever you like)
• Sliced Olives and chopped green onion for garnish

Preparation

Step 1

Start by roasting the poblano peppers, these are what will give the green sauce its color. Place them in a baking tray and stick them under the broiler on high. Keep a very close eye on them, it takes only about 3-4 minutes on each side for them to get blistery & develop black spots.
- As soon as you take the roasted peppers out of the oven, put them in a bowl and cover it with cling film. The steam will help losen the the skin making it easier to peel off.
- In the mean time, heat a can of condensed cream of chicken soup along with half a can of water to losen it up.
- Peel the skin off the roasted poblanos and remove the stalk the seed. Rinse to clean them.
- Place the cleaned roasted poblanos in a blender. Add the warm cream of chicken soup and 1/2 teaspoon of ground cumin and blend into a smooth sauce.
- Return the sauce into a saucepan you heated the soup in and bring it to a boil. Then add a heaping half cup of cheddar jack cheese or any kind you like to the sauce and turn the heat off.
- At this point, pour half the sauce into a bowl and save it for later.
- For the second sauce drain some jarred roasted red peppers…or you can roast your own the same way we did the poblanos. Add them to the blender with 4ounces of tomato sauce, 1/2 teaspoon of red chilli powder and 1 chipotle pepper (for some heat) and blend till it’s all smooth.
- Transfer the mix into a sauce pan and bring it to a boil. Then turn the heat off.
- Add a 1/3 of a cup of sour cream to the sauce and mix well.
- To assemble the enchiladas, start by pouring the green sauce we reserved earlier in the bottom of your baking dish.
- Then fill and roll your tortillas with the green sauce chicken mix and lay them in a row in the dish.
- Then spoon the red sauce over the top of the enchiladas.
- Top the dish with plenty of grated cheese and garnish with sliced black olives and some chopped green onions.
- Bake at 375F for about 15-20 minutes till the cheese is all melted and bubbly.
- Serve hot with some sour cream….mmmm.