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)|
- 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.
- 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.
|Serving Size:||1/12 of sauce|
|Calories from Fat||25 %|
|Total Fat||<1 g|
|Saturated Fat||<1 g|
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