A blender is all you need to make an easy green enchilada sauce from scratch. Perfect for a busy night when you want to eat healthy and fresh, but without the effort!
Put an oven rack about 4 inches below the broiler.
Line a sheet pan with aluminum foil. Put the tomatillos, peppers, garlic cloves, and onions on the pan. Broil on high for 5-10 minutes until vegetables are well charred, turning after 2-3 minutes.
When peppers are well charred, use a clean kitchen towel to rub the skin off. Place all of the vegetables in a blender with the broth, cilantro, and green chilis. Puree until smooth. Taste, and add salt and pepper to taste. Add sour cream if using.
Use in any enchilada recipe in place of sauce.
Notes
Storing leftovers: Store in the fridge in an airtight container for up to 3 days.