This dinner is so stupid easy it hardly constitutes for a recipe of its own, but here we go. We just love this kind of leftover dinners, and I think you will too!
- Leftover chili beans
- Home made or store bought tortillas
- Poblano sauce
- 2 grilled poblanos
- 2 tbsp sour cream
- juice from 1/2 lime
- Grated mozzarella
When making the chili beans, I make sure to grill a few extra poblanos so I can make these amazing enchiladas the day after, or later on.
To make the poblano sauce, simply put 2 grilled poblanos in a blender along with 2 table spoons sour cream, and the juice from 1/2 lime and blend until completely smooth.
Fill each tortilla with chili beans, roll them up, and line them up in a oven proof tray. Spoon over the poblano sauce, sprinkle with grated mozzarella, and bake in the oven at 200C until golden brown.