Green Enchilada Sauce
from http://shrinkingkitchen.com/

Serve in your regular enchilada recipe or even as a dip for tortilla chips!

There are many recipes for chicken enchiladas in green sauce on the Internet. Most fry corn tortillas, but not so crisp they cannot be rolled up, then dip the tortillas in the green enchilada sauce. The tortillas are stuffed with chcken that has been poached in a little water with onion (or a store-bought roasted chicken). After rolling them up, they are placed seam-side down in a flat casserole dish that has some sauce placed in the bottom. Spoon more sauce over the enchiladas and sprinkle with grated Monterey Jack cheese. Bake until warm and bubbly.

2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, smashed and minced
1 pound green tomatillos, husked, washed and sliced into quarters
1/2 to 1 jalapeno pepper, seeds and ribs removed (depending on how hot you like it!)
1 large poblano pepper, seeds removed and cut into large chunks
juice of 1 lime
handful of fresh cilantro
4 cups vegetable broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon sea salt
freshly ground black pepper

Heat 1 tablespoon of olive oil in a heavy bottomed saucepan over medium high heat. Add the onion and garlic and saute until soft, about 5 minutes.

While the onions and garlic are working, throw the tomatillos, cilantro, jalapeno, poblano and lime juice into the blender. Blend on high speed until smooth, adding the remaining 1 tablespoon olive oil to get things moving.

Pour the tomatillo mixture in with the onions and garlic.

Add the vegetable broth, cumin, chili powder, salt and pepper and whisk to combine.

Bring to a boil then reduce to a simmer. Allow to simmer on low heat for about an hour to thicken the sauce.

If desired, blend with an immersion blender or throw the mixture back into the regular blender for a smoother sauce.