Difficulty: Easy - for beginners
1 lb. tomatillos, husked and washed
2 - 3 serrano chiles
2 cloves garlic
water or low sodium chicken stock
Put the husked tomatillos (whole) on a rimmed baking sheet and broil in the oven until browned on all sides (turn intermittently). After they are browned well they should be softer. Take them out of the oven and let cool about 10 minutes or so. Then pour the tomatillos and all the juice that ran out of them, into a blender or food processor. Add the serrano chiles and garlic and blend well. Add pepper to taste.
Check the thickness of the sauce at this point. If it's thicker than regular enchilada sauce from a can, add some water or low sodium chicken stock and whirl it around to your desired consistency. Then, you're done!! You can use this for your EFL enchiladas now.