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Basic Green Sauce
Nb persons: 0
Yield: About 4 cups
Preparation time:
Total time:
Source: Betty Crocker's Southwest Cooking
| For Green Enchiladas or Egg and Spinach Casserole. | |
| 2 medium | onions, chopped, (about 1 cup) |
| 1/2 cup | vegetable oil |
| 10 oz | fresh spinach, chopped |
| 1/2 lb | tomatillos, coarsely chopped |
| 1 can (4 oz) | chopped green chili |
| 2 cloves | garlic, crushed |
| 1 tblsp | dried oregeno leaves |
Cook and stir onions in oil in 3 qt saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat 5 minutes, stirring occasionally.
Process in a food processor about 1 minute. Return mixture to saucepan, stir in broth.
Heat to boiling, reduce heat. Simmer 10 minutes. Stir in sourcream. Cover and refrigerate and remaning sauce.
Yield: About 4 cups
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