Hi Pete, Wasn't sure if you were looking for a Salsa Verde or Tomatilla sauce for Enchilladas. Here are a few recipes that I like that use Tomatillas in the sauce. Maybe one of these sauces will work for whatever you want it for.

Home Cookin Chapter: Recipes From Thibeault's Table

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Filete Al Chipotle
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Adapted from The Taste of Mexico by Patricia Quintana

Will serve 2 to 4

Sauce

1/2 cup vegetable oil
1 dried Chile ancho
2 canned chile chipotles
1 white onion cut into 1/8ths
4 cloves of garlic whole
1 can of Tomatillos
2 cups chicken broth
1/2 cup Cilantro

Beef

2 to 4 Beef tenderloin filets cut 1 1/2 to 2 inches thick
2 tablespoons butter
2 tablespoons olive oil
Salt and fresh ground black pepper to taste
1 cup beef broth.

2 to 4 Corn Tortillas
2 to 4 slices of Manchego Cheese or Monterey Jack
Cilantro

Heat Vegetable oil in frying pan. Add the peppers and sautfor a minute or two. Remove peppers from oil and reserve. Add onions to oil and cook over low to medium/low heat until the onions are golden brown. Stir occasionally so onions brown evenly. Add the garlic cloves and cook for another 3 to 4 minutes. Add the canned tomatillos and 2 cups of chicken broth and simmer for 5 minutes. Pour the mixture into a blender, add the cilantro and the reserved peppers and blend.

Pour mixture into sauce pan and simmer over low heat until the sauce thickens and the oil rises to the top. Spoon off excess oil. Remove sauce from heat.

To cook the Steaks, heat a heavy frying pan and add the olive oil and butter. Brown steaks on both sides. Be careful not to over cook. Set steaks aside and pour 1 cup of beef broth into pan and simmer until the broth is reduced by half. .Add the sauce to the beef broth and simmer for about 10 to 15 minutes on low. Heat the steaks in the sauce again being careful not to overcook. Beef should be rare to medium rare.

To serve, fry the corn tortillas in oil and place one on each plate.. Top each tortilla with a steak and cover steak with a slice of cheese. Place under the broiler to melt the cheese. Spoon some of the sauce over each steak and sprinkle with chopped cilantro and serve.

Home Cookin Chapter: Recipes From Thibeault's Table

Salsa Verde
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2 to 4 Jalapeno chiles
1 lb fresh or canned tomatillos
cilantro to taste
1 clove garlic
1/2 cup finely chopped onion
fresh lime
salt
. Remove papery husks from fresh tomatillos. If using fresh tomatillos,
place in a medium saucepan. Add cold water to cover. Bring to a boil;
drain. If using canned toatillos, drain. Place chiles, tomatillos, and
garlic in blender or processor. Blend until finely ground. Pour into
a bowl and add the chopped onion and cilantro.

Season with salt and fresh squeezed lime.

Home Cookin Chapter: Recipes From Thibeault's Table

Vegetable oil for frying
12 corn tortillas (6 inches)
1 1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cups finely chopped onion

Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce

1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1 1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.

Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Home Cookin Chapter: Recipes From Thibeault's Table

Source:Barbara Hansen's Mexican Cookery

2 whole chicken breasts
chicken broth
1/2 small onion
1 bay leaf
8 peppercorns
garlic clove
salt

1/2 medium onion chopped
3 tablespoons grated parmesan cheese
1 cup shredded Monterey Jack Cheese
1 4 oz can green chilies
1 13 oz can tomatillos, drained
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
salt

1/4 cup lard or oil
8 corn tortillas
1 cup cheddar or Monterey Jack Cheese
Gaucamole
1 cup sour cream
lettuce
black olives
. Place chicken in large pot and cover with chicken broth. Add onion,
bay leaf, peppercorns and salt. Simmer until tender. Let cool in
broth. Remove chicken and save broth for another use.

Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan
cheese and Monterey Jack Cheese. Taste and add salt if needed. Set
aside.

IN a blender or processor, combine green chilies, tomatillos ,
cilantro, whipping cream and egg and blend until smooth. Add salt and
pepper to taste. Set aside.

Preheat oven to 375°F. Heat lard in small skillet. With tongs,
carefully place one tortilla at a time in hot lard. Hold for 3 to 5
seconds and drain on paper towels. You want the tortillas to be
softened but not crisp. Place some of the chicken mixture on the
tortilla and roll tightly. Place seam-side down in a baking dish.

Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup
of cheddar or Monterey cheese. Bake about 20 minutes or until heated
through and bubbly.

Serve with sour cream, guacamole, lettuce and olives.

Ann's green chili sauce is really good, I made it when my tomatilla's were producing.

olphart, if you need a different type of recipe, I'll check back as I was collecting quite a few this summer. Just need to know what type of sauce you are looking for.

Nancy

I like this one:
SALSA VERDE PICANTE (about 2 1/2 cups)
4-5 serranos
1 cup chopped fresh tomatillos, skinned & blanched or canned & drained
1 cup chopped prepared nopales, fresh or canned or you can use more tomatillos (I've only had canned available)
1/2 cup minced cilantro
6 green onions, chopped (both green & white parts)
2 garlic cloves, minced
1 TBL minced onion
Juice of 1 lime
1/2 tsp salt

Pierce each serrano with a fork & hold over the flame of a gas burner or place under the broiler. When the skin is dark & blistered, place the chiles in a small zip-lock bag to steam. As soon as the chiles are cool enough to handle, peel off the blistered skin. (You can leave some of the skin on to give it a charred flavor.)
Combine all the ingredients in amedium bowl. Chill the salsa, covered at least 30 minutes or up to 3-4 days.~~Texas Home Cooking

Hey! What happened to my reply???

I posted a reply to this thread or at least I thought so thanking yall for the recipes. I am used to another forum I frequent where you dont have a preview page before the reply is posted. I think I went to a different site before the posting was completed.

I havent tried any of these yet, but I am doing Chicken Enchiladas Verdes soon. I dont know if I am going to cook the dish with the sauce in it or add it before serving or both.