ROASTED RED PEPPER AND SOUR CREAM ENCHILADA SAUCE

▢1 bell pepper ▢½ yellow onion ▢3 serrano peppers ▢2 garlic cloves ▢1 ½ cups vegetable broth divided ▢¼ cup olive oil ▢¼ cup butter ▢¼ cup flour ▢¼ cup sour cream ▢1 cup Monterey cheese grated (divided) ▢1 ½ teaspoon salt ▢¼ teaspoon black pepper ▢1 teaspoon chili powder ▢½ teaspoon cumin ▢¼ teaspoon cayenne optional ▢8 flour tortillas ▢filling of choice

INGREDIENTS

Preheat your oven to 425 degrees Fahrenheit.  Start by chopping your veggies and tossing them with olive oil.  Place on a baking sheet lined with foil or parchment.  Bake for 15 minutes or until edges are charred.

STEP 1

Transfer to a blender along with ½ cup of broth.  Blend until smooth. In a medium saucepan, melt butter over low heat.

STEP 2

Whisk in flour until well combined. Continue to whisk and  cook 1-2 minutes until it has a nutty fragrance. Slowly whisk in remaining broth and whisk until thickened.

STEP 3

Stir in sour cream. Stir in red pepper puree. Stir in salt, pepper, cumin, chili powder, and cayenne.

STEP 4

Spray a 9x13 with non-stick spray and add a small amount of red pepper sauce to the bottom of the pan.

STEP 5

Fill tortillas with desired filling (see notes) and roll up.  Place seem side down in the pan. Top with remaining red pepper sauce.

STEP 6

Sprinkle with cheese and bake at 375 for 15-20 minutes. Top with desired toppings.

STEP 7

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