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Green enchilada sauce
<p>Pretty simple but full of flavor and mild spice. Use to cover your favorite enchilada style or as a sauce for a Mexican version of lasagna. This is good stuff!</p>Source: food.com (Entered by Lara Rasmussen Anderson)
Serves: covers 6 enchiladas
Step by Step Instructions
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Arrange peppers on prepared baking sheet.
- Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
- Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin.
- Break open peppers and remove seeds and stem. (Wear rubber gloves.)
- Blend peppers, flour, nutritional yeast and 1 cup soymilk/vinegar in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 1 cup soymilk/vinegar and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
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