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Tomatillo-Green Chili Sauce

This recipe is part of the recipe for Turkey & Zucchini Enchiladas with Tomatillo-Green Chili Sauce


Makes about 3 cups


3/4 pound fresh tomatillos or 2 cans (18 ounces each) whole tomatillos, drained
1 can (4 ounces) diced mild green chiles, drained
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro (optional)


  1. Place tomatillos in large saucepan; cover with water. Bring to a boil over high heat. Reduce heat to medium-high and simmer gently 20 to 30 minutes or until tomatillos are tender. Drain.
  2. Place tomatillos, chilies, chicken broth (omit if using canned tomatillos), oregano and cumin in food processor or blender; process until smooth. Return mixture to pan. Cover; heat over medium heat until bubbling. Stir in cilantro, if desired.

Nutritional Information

Serving Size: 1/12 of sauce
Sodium 16 mg
Protein <1 g
Fiber 1 g
Carbohydrate 2 g
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 25 %
Calories 11

Dietary Exchange


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