How to make it

  • Combine first 5 ingredients in a blender or food processor. Blend or process til smooth.
  • Pour into a non-reactive saucepan and add stock, sugar and pepper to taste.
  • The heat in this recipe all depends on how strong or mild your chili peppers are. If they are too hot add a bit of sugar. If they aren't hot enough add a jalepeno pepper or habenero pepper.
  • Bring to boil over high heat, stirring often. Reduce heat to low, cover and simmer for about 10 minutes.
  • Poor over enchiladas. You can make this ahead and cool and refrigerate or freeze for later use.

Reviews & Comments 3

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  • deedeec 6 years ago
    I guess it depends on how robust your cilantro is. Use the stem and all in this recipe. It comes out to about a Tablespoon of finely Chopped Cilantro. But definately not 2 "bunches" that would be overpowering for this recipe, where the green chili flavor is taking the front seat.
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    " It was excellent "
    I_Fortuna ate it and said...
    It that 2 "bunches" of cilantro, not two sprigs? Fresh tomatillo and this is a great recipe. I love green enchilada sauce, thanks for the recipe.
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    " It was excellent "
    maywest ate it and said...
    this sounds incredible been wanting chicken enchiladas
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  • trackwidow 10 years ago
    Sounds Great!
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