Yield: 8 servings
|1 cup||Onions; Chopped -- 2 Med.|
|½ cup||Vegetable Oil|
|10 ounces||Fresh Spinach -- Chopped|
|½ pounds||Tomatillos -- Coarsely|
|1 can||(4 oz.) Green Chilies, chopped|
|2||Cloves Garlic -- Crushed|
|1 tablespoon||Oregano Leaves -- Dried|
|1 cup||Chicken Broth|
|2 cups||Dairy Sour Cream|
Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce.
Recipe By :
From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking