Title: Basic green sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 8 Servings
 
      1 c  Onions; Chopped, 2 Med.
     10 oz Fresh Spinach; Chopped
      4 oz Green Chiles; Chopped, 1 cn
      1 tb Oregano Leaves; Dried
      2 c  Dairy Sour Cream
    1/2 c  Vegetable Oil
    1/2 lb Tomatillos; Coarsely Chopped
      2 ea Cloves Garlic; Crushed
      1 c  Chicken Broth
 
  Cook and stir onions in oil in a 3-quart saucepan until tender.  Stir
  in remaining ingredients except broth and sour cream.  Cover and cook
  over medium heat for 5 minutes, stirring occasionally.  Place mixture
  in food processor workbowl fitted with steel blade or in a blender
  container; cover and process until smooth, about 1 minute.  Return
  mixture to saucepan; stir in broth.  Heat to boiling; reduce heat.
  Simmer uncovered for 10 minutes. Stir in sour cream.  Cover and
  refrigerate any remaining sauce. Makes about
        4    cups of sauce.