Roasted Poblanos are used to make this green enchilada sauce. This sauce can be used over enchiladas, to smother burritos, as a breakfast taco filling, or on omelets!
Course: Main Course
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2wholepoblano peppersseeded and sliced into thirds
1wholeshallotpeeled and halved
1 ½tablespoonsall-purpose flour
1 ¾cupschicken stock
2cupsloosely packed baby spinach leaves
2teaspoonsof Kosher salt
½cupfresh cilantroleaves and stems
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Place the peppers, tomatillos and the shallot on the parchment paper. Wrap the garlic cloves in a small piece of foil and place that on the baking sheet.Drizzle the vegetables with a bit of olive oil.
Roast in the oven for 15 minutes. Remove the pan from the oven, flip all of the vegetables over (except the garlic), and roast an additional 15 minutes.
While the vegetables are roasting, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 3 minutes until the mixture is golden and fragrant. Slowly add in the chicken stock while whisking constantly. Bring the mixture to a simmer and cook over medium-low heat for 10 minutes. The mixture will thicken slightly. Remove from heat and cool for 10 minutes.
Combine all of the vegetables from the sheet pan and the cooled chicken stock in a blender. Add the spinach, salt, pepper, cumin, and cilantro. Blend until smooth. Adjust seasonings to your taste.
Transfer the sauce to an airtight container and refrigerate for up to 5 days or freeze for up to 6 months.
This sauce can be used over enchiladas, to smother burritos, as a breakfast taco filling, or on omelets!