To start off the day, I made the green sauce for the enchiladas first and then came back and tackled the assembly of the enchiladas and baking 😋 to get started, I made the green sauce from scratch and I’m totally amazed by the flavor this has. It’s made with poblano peppers so it takes time to make. You need to roast the peppers and remove the outer layer of skin from them prior to making the sauce.
This was my first time roasting poblano peppers, but it’s pretty easy! I used my toaster oven/broiler/air fryer and it was the perfect size to be able to roast two peppers. I cooked everything up on the stove top and then transferred it all to a blender to make it nice and smooth. If you like your green sauce on the chunkier side, you can skip the blending. If you want to make this vegan, you would use vegetable broth instead of chicken broth. Also instead of sour cream, you can use coconut flour or xantham gum to thicken the sauce. As far as the topping with cheese, you would need to make your own sauce with soaked cashews. I haven’t made this vegan, but I’m sure it would be tasty!
Poblano peppers can be de-seeded so they won’t be as spicy and just add a lot of flavor to the sauce, and of course the green color. If you’re unsure what poblano peppers are, they are normally used for Chile rellenos. Check out my pics below!
I made the green sauce earlier in the day and then put it in the fridge. I took it out later on and reheated on my stove top. You can always make this right before assembling your enchiladas, then you don’t have to pop it in the fridge and heat it back up. ☺️
I made our enchiladas with chicken, I cooked it up on the stove. I seasoned it with cumin, chili powder, salt, pepper, onion powder and garlic powder. If you want to make this vegetarian, just put cheese and green sauce in each enchilada. You could also sauté up some onions and bell peppers and put them in there too! I put some green sauce on the bottom of the 13×9 and then started rolling up the enchiladas in the sauce.