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Green Enchilada Sauce (Verde)

Source of Recipe

Karen Tressler


Recipe Introduction

Origins Unknown

List of Ingredients

2 cups coarsely chopped fresh or canned, drained tomatillos (Mexican green tomatoes)
1 cup chopped fresh cilantro
2- to 4-ounce can chopped green chilies (mild or hot, depending on your preference)
1 cup plain yogurt (coconut or soy based, whatever you can have)


Recipe

To make verde sauce, add tomatillos, cilantro, and green chilies to a food processor and pulse briefly, until as chunky or smooth as you wish. Stir in the yogurt. Serve over enchiladas.