- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chicken stock
- 1 1/2 cups canned tomatillos, drained and coarsely chopped
- 1 (4 ounce) can green chile peppers
- 1 jalapeno pepper, finely chopped
- 1/2 teaspoon sugar
- 1 pinch salt
- Saute the onions and garlic in chicken stock (or water). Add remaining ingredients and heat through.
- Pour over enchiladas and enjoy.