From Katherine Deumling at Cook With What You Have
This makes at least 3 pints of sauce and at least 2 or more meals worth of enchiladas.
2.5 lbs green tomatoes, diced
1 large or 2 smaller onions, diced
4 cloves garlic, chopped
2 teaspoons ground cumin
2 teaspoons dried (or fresh) oregano, crumbled or finely chopped
3 green peppers (bell, anaheim, poblano or any combo), broiled until blackened then peeled, seeded and roughly chopped
1-2 serrano chilies (or jalapenos), finely chopped (leave seeds in for some heat or remove for mild sauce)
3 1/2-4 cups water or broth
1/2 bunch cilantro, leaves and stems, well washed and chopped
In a large pot or skillet, saute the onions in some olive oil until translucent and soft. Add the cumin, garlic, serrano or jalapeno and oregano and cook, stirring occasionally for a few more minutes. Then add the tomatoes, roasted peppers and water or broth and some salt (probably close to a teaspoon if you’re not using broth or the broth isn’t salty) and bring to a simmer and cook for about 20 minutes until the tomatoes are mostly broken down. Add the cilantro and blend or process in the food processor until fairly smooth. Taste and adjust seasoning.
My favorite way to use this sauce is with enchiladas. I fill small corn tortillas with most any combination of home-cooked pinto or black beans, sometimes sauteed with winter squash and lots of onions and garlic, or leftover chicken cut up and sauteed with some onions and whatever other veggies you have sitting around. Then warm tacos in oven in foil until pliable and fill with filling and a bit of grated sharp cheddar or other cheese and a little bit of the sauce.
Spread some sauce in the bottom of a baking dish. Roll up tortillas and place seam-side down in the dish and top generously with sauce and more cheese. Bake until the sauce is bubbling and the cheese is melted.