Tomatillo Enchilada Sauce

This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!

Step: 1

Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.

Step: 2

Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.

Step: 3

Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

Per Serving: 47 calories; protein 1.1g; carbohydrates 9.4g; fat 1g; cholesterol 0.8mg; sodium 366.2mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .