Serves:

Ingredients:

1 c Onions; Chopped, 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach; Chopped
1/2 lb Tomatillos; Coarsely Chopped
4 oz Green Chiles; Chopped, 1 cn
2 ea Cloves Garlic; Crushed
1 T Oregano Leaves; Dried
1 c Chicken Broth
2 c Dairy Sour Cream

Method:

Cook and stir onions in oil in a 3-quart saucepan until tender.
Stir in remaining ingredients except broth and sour cream.
Cover and cook over medium heat for 5 minutes, stirring occasionally.
Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute.
Return mixture to saucepan; stir in broth.
Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes.
Stir in sour cream.
Cover and refrigerate any remaining sauce.
Makes about 4 cups of sauce.