Green Enchalada/Tomatillo Sauce
213 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.