Green Enchilada Sauce

1. In a large sauce pan, heat oil and saute onions and garlic until translucent.

2. Add rest of the ingredients, breaking up tomatillos with back of spoon.

3. Puree with an immersion blender (or blender of your choice) and simmer until desired texture.

4. Taste and season with salt and pepper to taste.

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Nutrient	Quantity
Total fats	32.6766 g
Protein	19.7841 g
Carbohydrates	48.91 g
Energy	547.8331 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2929 g
Water	776.7357 g
Aspartic acid	0.35 g
Calcium, Ca	127.8077 mg
Lutein + zeaxanthin	1085.8987 g
Fiber, total dietary	10.1513 g
Fatty acids, total saturated 22:0	0.0355 g
Fatty acids, total trans-polyenoic 13:0	0.0001 g
Carotene, beta	276.9965 g
Niacin	11.1646 mg
Vitamin A, RAE	26.2725 g
Arginine	0.402 g
Riboflavin	0.3237 mg
Tocopherol, beta	0.0592 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0102 g
Fatty acids, total saturated 20:1	0.1145 g
Glutamic acid	0.9292 g
Stigmasterol	0.0025 mg
Sodium, Na	1921.5196 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5345 g
Total lipid (fat)	32.6766 g
Manganese, Mn	1.5115 mg
Fructose	4.7153 g
Proline	0.0528 g
Fatty acids, total saturated 16:0	4.086 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0105 g
Sucrose	3.2696 g
Choline, total	67.5102 mg
Sugars, total	23.6472 g
Serine	0.0872 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.8067 g
Vitamin B-6	0.7569 mg
Selenium, Se	11.0696 g
Ash	8.0905 g
Fatty acids, total saturated 18:1 undifferentiated	20.7917 g
Pantothenic acid	0.9351 mg
Phenylalanine	0.1002 g
Beta-sitosterol	0.0017 mg
Copper, Cu	0.6283 mg
Betaine	0.3661 mg
Thiamin	0.2829 mg
Methionine	0.0138 g
Iron, Fe	3.5768 mg
Carbohydrate, by difference	48.91 g
Phosphorus, P	375.0914 mg
Folate, total	93.7255 g
Tocopherol, gamma	0.244 mg
Fatty acids, total saturated 4:0	0.0007 g
Lycopene	0.0709 g
Alanine	0.0827 g
Cholesterol	3.05 mg
Valine	0.0973 g
Fatty acids, total saturated 18:2 undifferentiated	4.1405 g
Glycine	0.1025 g
Carotene, alpha	38.1801 g
Glucose (dextrose)	6.758 g
Fatty acids, total saturated 14:0	0.0457 g
Zinc, Zn	1.7493 mg
Isoleucine	0.067 g
Tocopherol, delta	0.0017 mg
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	4.4618 g
Tocotrienol, gamma	0.0096 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.1123 g
Tocotrienol, alpha	0.1459 mg
Vitamin A, IU	520.6218 IU
Folate, DFE	93.7255 g
Tryptophan	0.0523 g
Vitamin C, total ascorbic acid	70.4211 mg
Phytosterols	109.4543 mg
Fatty acids, total polyunsaturated 16:1 c	0.0005 g
Fatty acids, total polyunsaturated 18:1 c	0.0147 g
Fatty acids, total saturated 20:0	0.1127 g
Tyrosine	0.0541 g
Vitamin B-12	0.61 g
Vitamin K (phylloquinone)	41.4519 g
Fatty acids, total saturated	5.1192 g
Histidine	0.057 g
Fatty acids, total monounsaturated	21.4995 g
Threonine	0.0843 g
Folate, food	93.7255 g
Fatty acids, total polyunsaturated 17:0	0.0061 g
Cryptoxanthin, beta	29.6659 g
Vitamin E (alpha-tocopherol)	5.4651 mg
Magnesium, Mg	83.986 mg
Lysine	0.1545 g
Potassium, K	1615.9002 mg
Cystine	0.0196 g
Fluoride, F	3.63 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Onion	3	132	30.822	0.33
Coriander	0.25 teaspoon	0.0192	0.0031	0.0004
Garlic Clove	3	13.41	2.9754	0.045
jalapeño	3 tablespoons	4.8938	1.0969	0.0624
chili powder	0 teaspoon	0.9518	0.1677	0.0482
green bell pepper	0.5	0	0	0
chicken broth	1 can	94.55	2.2875	3.172
tomatillo	1 can	63.3283	11.5574	2.0186
poblano pepper	0.5	0	0	0
anaheim chili	0.5	0	0	0