3 Poblano chili peppers (or the pulp of ancho or pasilla chili peppers, no need to roast)
3 cups low sodium chicken or beef stock
2 cans (6 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, mid way through turn once. Remove peppers and let cool. Scrape pulp and place in blender or food processor. Add the rest of the ingredients and puree until smooth. Pour on enchiladas or other appropriate dish, cook and serve.
Makes 8 1/2-cup servings.
Nutrition Facts:
As prepared, each serving contains 80 calories, 1.5 g of fat, 0 mg of cholesterol, 270 mg of sodium, 14 g of carbohydrates and 5 g of protein.
Ease of Preparation: Easy
Preparation Time: 30 minutes
Cooking Time: Varies
Chef Suggests:
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.