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Creamy Tomatillo Sauce


Yields about 3-1/2-cups sauce.

The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).

  • 1 lb. fresh tomatillos, husks and stems removed, rinsed
  • 2 or 3 fresh serrano chiles, cored and seeded, or 1 canned chipotle pepper, seeded
  • 4 slices white onion, each 1/4 inch thick
  • 3 cloves garlic
  • 2 Tbs. chopped fresh cilantro
  • 2 Tbs. vegetable oil
  • 3 cups chicken broth
  • 3/4 cup crème fraîche or heavy cream
  • 3/4 tsp. salt; more to taste

Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you’re using a canned chipotle, add it now, too). Blend until smooth.

Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn’t make your mouth pucker. If it’s too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.

Make Ahead Tips

The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.

nutrition information (per serving):
Size : per 1/4 cup, Calories (kcal): 80, Fat (kcal): 7, Fat Calories (g): 70, Saturated Fat (g): 3, Protein (g): 1, Monounsaturated Fat (g): 2, Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 2, Sodium (g): 140, Cholesterol (g): 15, Fiber (g): 1,

Only thing to really plan for differently is it took a lot longer to cook down/ thicken. With all the cooking it lost some of the heat from the chilies so I added back a little red pepper flakes at the end.

Soooo good! I went light on the Serranos by only using 2, but I def could have used 3 for just a touch more heat. Other than that it was awesome!

Very easy and delicious!

Loved the sauce and worth the time to make it, Yum!!! I followed the advice of the previous review and made a double batch. I did need the extra chicken stock so that it was not to tart and it took longer then 20 minutes to thicken. I will make it the day ahead next time.

Outstanding and addicting. The sauce is somewhat labor intensive so I learned to make double batches and freeze half. I would not add creme to the half batch you freeze until you thaw it for use. Actually, I prefer not to use cream at all, and the flavors are still fabulous. It is a family favorite. An immersion blender is particularly helpful and much easier and faster to use than a standard blender.

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