1 c Onions; Chopped, 2 Med.

1/2 c Vegetable Oil

10 oz Fresh Spinach; Chopped

1/2 lb Tomatillos; Coarsely Chopped

4 oz Green Chiles; Chopped, 1 cn

2 ea Cloves Garlic; Crushed

1 T Oregano Leaves; Dried

1 c Chicken Broth

2 c Dairy Sour Cream

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.