Zutaten für Green Enchilada Sauce
- Tomatillo
- White Onions
- 2 tablespoons olive oil
- Garlic Cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Anaheim Chilies
- Low Sodium Chicken Broth
- Salt And Pepper
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Zubereitung von Green Enchilada Sauce
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until softened, about 5 minutes.
- Pour in 2 cups of chicken or vegetable broth. Add 1 pound tomatillos, husked and rinsed, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 4 ounces canned green chilies, diced. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the tomatillos are tender.
- Remove from heat and let cool completely to room temperature.
- Carefully transfer the sauce to a blender or food processor. Blend until completely smooth.
- Taste and adjust seasoning as needed. Add salt and pepper to your preference.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
8g
Carbs
5g
