Cheese Enchiladas W/ Tomatillo/green Chili Sauce

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 lb tomatillo, husked,rinsed,quartered
• 1 1/4 cups water
• 2 tablespoons minced seeded jalapeno chiles
• 12 cloves garlic
• 2 1/2 cups chopped green onions
• 3/4 cup canned mild green chili
• 12 large spinach leaves
• 8 corn tortillas
• 3 cups packed grated monterey jack cheese (about 12 ounces)
• vegetable oil

Recipe

• 1 bring first 4 ingredients to boil in large skillet.
• 2 reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes.
• 3 transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree.
• 4 season sauce with salt and pepper.
• 5 return sauce to skillet.
• 6 preheat oven to 450 degrees f.
• 7 lightly oil 13x9x2-inch glass baking dish.
• 8 heat about 1/4 inch deep vegetable oil in a second skillet and fry 1 tortilla briefly, remove to a paper towel to drain and then coat with sauce.
• 9 place coated tortilla on plate.
• 10 top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce.
• 11 roll up tortilla.
• 12 place seam side down in prepared dish.
• 13 repeat with remaining tortillas, sauce, cheese, and onions.
• 14 pour remaining sauce over enchiladas.
• 15 sprinkle with remaining cheese.
• 16 bake until cheese melts and the edges of the enchiladas begin to brown, about 15 minutes.