Green Enchilada Sauce
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
3 Cups
ingredients
- 1 lb tomatillo, husked, washed, and cut in halves
- 2 tablespoons olive oil
- 2 medium white onions, coarsely chopped
- 4 -6 garlic cloves, smashed
- 2 (7 ounce) cans diced green chilies
- 1⁄2 cup cilantro, chopped
- 3 cups low sodium chicken broth
- 2 teaspoons cumin
- 1 tablespoon chili powder
- salt and pepper, to taste
directions
- In a large saucepan, add tomatillos and enough water to cover. Bring water to a boil and simmer until tomatillos are tender. Carefully remove tomatillos from the water and place in a bowl. Discard water.
- In the same saucepan, add olive oil, onion, and garlic, and sauté until soft. Add onion and garlic to the bowl with the tomatillos.
- Add half the tomatillo mixture, one can of green chilies, half the cilantro, and one cup chicken broth to a blender. Blend until smooth and add to the large saucepan. Repeat, and add remaining ingredients to the saucepan. Simmer 30 minutes, and add salt and pepper to taste.
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