Mexican Enchilada
Ingredients:
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 2 cups vegetable broth
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 can green chilies, drained and chopped (8 ounces)
- 1 1/2 cups tomatillos, husked, rinsed, and quartered
- 2 cups fresh cilantro, chopped
Directions:
Preheat oven to 350 degrees. Sauté onions, garlic, cumin, and chili powder in 1/4 cup of
vegetable broth. If necessary, more broth can be added. Cook for 5 minutes then add the green
chilies. Sauté for 4 more minutes. Add the tomatillos, cilantro, and remaining broth. Cook
about 8 minutes or until the tomatillos are tender and liquid is reduced. Place in a baking
dish and bake for 20 minutes or until heated through.
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