Ready in 45 minutes
This recipe is great both as a dip and a sauce. We first used it on spinach enchiladas. When planning to make this, make sure you allow time to make the creme fraiche -- though sour cream could be substituted for the creme fraiche in a pinch.
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In medium saucepan sautee onions in butter until translucent. Add broth, chipotle bullion, tomatillos, jalapeño and garlic. Simmer over medium-high heat until liquid is reduced to 1 cup, about 10 minutes. Transfer to blender. Cool to room temperature. Add cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in creme fraiche.
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MrMikeMGM 3 years agoDecadent, creamy taste with just a hint of heat. You can adjust heat with additional jalapeños. Just as great for topping enchiladas and burritos or a dip for tortilla chips. [I posted this recipe.]