Green Enchilada Sauce

• 1 lb tomatillo, husked, washed, and cut in halves
• 2 tablespoons olive oil
• 2 medium white onions, coarsely chopped
• 4 -6 garlic cloves, smashed
• 2 (7 ounce) cans diced green chilies
• 1/2 cup cilantro, chopped
• 3 cups low sodium chicken broth
• 2 teaspoons cumin
• 1 tablespoon chili powder
• salt and pepper, to taste

1. In a large saucepan, add tomatillos and enough water to cover. Bring water to a boil and simmer until tomatillos are tender. Carefully remove tomatillos from the water and place in a bowl. Discard water.
2. In the same saucepan, add olive oil, onion, and garlic, and saute until soft. Add onion and garlic to the bowl with the tomatillos.
3. Add half the tomatillo mixture, one can of green chilies, half the cilantro, and one cup chicken broth to a blender. Blend until smooth and add to the large saucepan. Repeat, and add remaining ingredients to the saucepan. Simmer 30 minutes, and add salt and pepper to taste.

olive oil, white onions, garlic, green chilies, cilantro, chicken broth, cumin, chili powder, salt

Taken from www.food.com/recipe/green-enchilada-sauce-535528 (may not work)