Tomatillo Sauce: (or as I like to call it, green sauce
)
Makes approximately 24 enchiladas
10 medium tomatillos
8 oz sour cream
1 jalapeno (add more for heat if you wish)
1 tbs chicken bouillon
1 garlic clove
Peel tomatillos, an place in a pot with the jalapeno and water. (enough water to almost cover them) Boil until tomatillos are soft.
Place tomatillos, jalapeno, and all other ingredients in a blender. Also add just a bit of the water the tomatillos boiled in to help make the mixture smooth. Blend until smooth.
Place mixture in a pot and bring to a boil. Done.
