Green Enchalada/Tomatillo Sauce

2 13 oz. cans tomatillos, drained

6 T oil

1 7 oz. can diced green chillies

3 T lime juice

2 med. onions, chopped

2 T ea. oregano & sugar

1 C chicken broth

1 T cumin

In a 3 to 4 qt. pan, cook onions in oil, stirring until soft. Stir in other ingredients and simmer on low for 25 minutes to blend flavors.

Mix in a blender until smooth. Serve warm. Chill overnight or freeze and reheat.