Hi! I’m April Gruszkowski and I’m showing you how to make enchiladas.

Now, we’re going to make a sauce. This is pretty much the same way you make any salsa. In fact, that’s the same thing to take to parties. We’re just going to throw in about six or seven Roma tomatoes, a poblano pepper with the stem taken out, seeds and all, a couple of jalape?os if you like it spicy. You can leave them out entirely. You can add fewer of them. I’m going to put in three.

And then we’re just going to turn this on and make a little more room in the food processor. We’re going to do the same thing with the onion, just slice it into chunks. I like to go with thick rings, and then about a quarter cup or so of cilantro or maybe a little more, a clove of garlic, juice from one lime, this give off more juice if you keep it on the counter. You can put them in the fridge to make them last a little bit longer, but I’d rather get more juice. There we go. And then, a couple of chipotle peppers, about three or four and then a little less than two tablespoons of the adobo sauce.

Oh that smells good.

Now we can add just a little bit of salt to it. Not too much. And then maybe a little pinch of black pepper. Now, we have an enchilada sauce.

Next, we’re going to finish assembling the enchiladas to bake them.