I used the chile verde sauce to make enchiladas.

The sauce itself is the "green" part...make sure to add additional nutritional information.

7-8 tomatillos
1-3 jalapenos
1 onion, quartered
2-3 cloves garlic
5 sprigs cilantro (optional)
salt and cumin to taste
water or chicken broth

Husk tomatillos and wash. Heat some water to boiling. When water boils add tomatillos. Boil until they start to lose their color, remove from water and add jalapenos to boiling water for 1 minute. Put tomatillos, jalapenos, onion, garlic, salt, cilantro (if using) and cumin in blender. Blend briefly--but don't overblend! Pour into saucepan and simmer, adding water or chicken broth to make a smooth consistency. Simmer for 20-25 minutes. Serve with pork, chicken, eggs or use your imagination.

The whole recipe is about 3-4 points...it usually makes enough for my family of 4. I usually serve it over chicken in bowls with tortillas on the side...I've also made enchiladas with the sauce, very yummy!!

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