Heat vegetable oil in a heavy bottom sauce pan over medium-high heat.
Add tomatillos, garlic, onion and jalapeno. Stir until ingredients have softened, about 5-8 minutes.
Add cumin, chicken broth, diced green chiles and cilantro. Bring to a low simmer, about 5 minutes.
Using an immersion blender (stick blender), blend sauce until smooth.
Whisk cornstarch with a small amount of water, adding to to enchilada sauce. and whisking until sauce starts to thicken.
When sauce reaches desired texture, whisk in lime juice and honey or agave nectar.
Serve immediately or store for later.
If you've tried this recipe, come back and let us know how it was!
If you want to do a roasted enchilada sauce, instead of softening the vegetables in the sauce pan. Place them on a baking sheet at 350 for about 20-30 minutes, or until they are softened. Turn the broiler on high for 2-3 minutes or until they start to char to finish them off.