Poblano-Tomatillo Enchilada Sauce

I had some leftover grilled chicken thighs and decided I wanted to make green chili enchiladas. I didn't want to use store bought sauce..so I came up with a recipe for homemade. This is a thinner sauce, but could be thicker with the addition of more tomatillos or adding a roux.

In a baking dish add:

2-3lbs washed tomatillos

1 onion cut into 6-8 medium chunks

4-6 garlic cloves

1 poblano chili-stem removed and cut in half

1 jalapeno chili- stem removed and cut in half

Drizzle with olive oil and sprinkle with salt, toss to coat. 

Bake at 400 degrees for about 20 mins or until the tomatillos begin to "burst"

Transfer everything in baking dish to a large sauce pot. 

Add 1 handful of chopped cilantro

Add 1 teaspoon ground cumin, 1 teaspoon paprika

a pinch more salt, and ground black pepper

2 cups chicken stock (or veggie stock if going meatless)

Using a stick blender blend everything until smooth. 

Adjust seasoning to taste.

This is a versatile sauce that can be layered in enchiladas, or even chilled as green salsa! 

Our jalapenos in our garden are pretty spicy, which is why I only added one. You can certainly adjust all the chilies to your "hotness level."

This recipe made enough for a 13x9 enchilada pan and a jar extra to freeze for later :-)