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Low Fat | Vegetarian

Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

ANAHEIM ENCHILADAS

 How to Roast Peppers.

Ingredients:

8 corn tortillas
8 Anaheim peppers, roasted, peeled and seeded
2 cups cheddar cheese, grated
1 cup sour cream
1 cup salsa (preferably fresh, try salsa verde or one of the others on this site)
4 spring onions, chopped
chopped fresh cilantro

Instructions:
Preheat oven to 350 degrees.

In a 9x13" baking dish coat sides and bottom with nonstick cooking spray. Place tortillas in a pan and warm lightly to make them pliable. Place an Anaheim pepper flattened on each tortilla. Next, take grated cheddar cheese and spread over each tortilla, then roll the tortillas up around the pepper and cheese. Place each tortilla in the baking dish.

Mix salsa and sour cream together in a small pan and warm slightly. Spoon salsa mix evenly over the enchiladas and bake for 15 to 20 minutes or until hot. Serve hot and top with spring onions and fresh cilantro.