Salsa Verde Enchilada Sauce

  • 10-15 Tomatillos
  • 3 jalapenos (seeded (leave in if you like spicy))
  • 4 cloves garlic
  • 1 cup chicken broth
  • 1/2 cup cilantro
  • 1/2 cup greek yogurt
  • 1 lime (juiced)
  • salt (to taste)
  1. Roast the husked tomatillos, garlic and jalapenos at 425 degrees for 20 min

  2. Flip half way through roasting

  3. Add the rest of the ingredients and roasted veggies to a blender and blend

  4. Enjoy on tacos, enchiladas, or as dip

Serving Size – 1/2 cup

Calories – 50

Fat – 1.5g

Carbohydrates – 6g

Protein – 2g

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