Green chile enchiladas:
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diced onions |
| 2 | Cloves garlic; chopped, up to 3 | |
| 2 | cups | Veggie broth or water |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Chile powder |
| 8 | ounces | Canned green chilies |
| 1 | pounds | Tomatillos; husked rinsed and quartered |
| 2 | cups | Cilantro; loosely packed |
Directions
Saute onions, cumin and chile powder in ¼ cup broth, adding more broth as needed to keep them from sticking. After about 5 minutes, add green chilies and saute a few more minutes. Add tomatillos, cilantro and remaining broth and cook until tomatillos are softened and liquid is reduced to desired consistency. If you want a really smooth sauce, blenderize. I just serve it chunkyish. I add ff sour cream for a creamier sauce - I've never tried it, but I suppose tofu would work as well . . .
Posted to fatfree digest by Mayflies2@... on Oct 9, 1999, converted by MM_Buster v2.0l.