Green chile enchiladas:

Yield: 1 servings

Measure 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

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.

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