Title: Green Chile Enchiladas:
Categories: None
Yield: 1 servings

1 c Diced onions
2 Cloves garlic; chopped, up
-to 3
2 c Veggie broth or water
1 tb Ground cumin
1 tb Chile powder
8 oz Canned green chilies
1 lb Tomatillos; husked rinsed
-and quartered
2 c Cilantro; loosely packed

Saute onions, cumin and chile powder in 1/4 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@aol.com on Oct 9, 1999, converted by
MM_Buster v2.0l.