Oh, yum! These were so good – they’re filled with shredded chicken, refried beans, cheese, and sour cream, but the real star is the amazing green sauce. The fact is, I’m not a huge fan of the red enchilada sauce, but this, I could eat it everyday!
The original recipe called for green bell peppers, but I love the sweetness and red pops of color from the red peppers. You can serve it on scrambled eggs, enchiladas, and grilled chicken.
Tomatillo Enchilada Sauce Adapted from Our Best Bites
1/4 cup extra virgin olive oil
1 large onion, minced
6 garlic cloves, minced
4 – 5 mini sweet red peppers (you could also sub 2 regular red peppers)
2 – 3 jalapenos seeded
1 1/2 pounds tomatillos*, husked and cut into quarters
1 bunch of fresh cilantro, just lob off the top bunch of leaves
1 1/2 teaspoons Coarse Kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons cumin
4 cups chicken broth
1 Tablespoon sugar
In a large blender (or food processor) add the tomatillos, cilantro, and peppers with 1 cup of stock and puree. Set aside.
In a large pot, sauté the onions and garlic in olive oil until translucent. Add the pureed tomatillo mixture and add the salt, cumin, pepper, sugar, and the remaining stock - stir until combined.
Cook on medium heat for 30 minutes to 1 hour – until you have reached the consistency you prefer.
*I bought roughly a dozen tomatillos, but only used 10 because two were moldy when I husked them. The lesson? Buy a few extra!