This works perfectly with the enchiladas and any meal that requires a Green Chile Sauce
Provided by Melissa Tsyitee @MELBERT
Number Of Ingredients 9
Steps:
- Boil tomatillos until squishy. Puree in blender.
- Combine all ingredients except the corn starch in a large saucepan.
- Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Add cornstarch and mix well.
- Cook for another 5-10 minutes until well thickened. Serve as enchilada sauce.
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