CHEESE ENCHILADAS W/ TOMATILLO/GREEN CHILI SAUCE

Cheese Enchiladas w/ Tomatillo/Green Chili Sauce image

Provided by Sue Freeman

Categories Cheese

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

Bring first 4 ingredients to boil in large skillet.
Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes.
Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree.
Season sauce with salt and pepper.
Return sauce to skillet.
Preheat oven to 450 degrees F.
Lightly oil 13x9x2-inch glass baking dish.
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.
Place coated tortilla on plate.
Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce.
Roll up tortilla.
Place seam side down in prepared dish.
Repeat with remaining tortillas, sauce, cheese, and onions.
Pour remaining sauce over enchiladas.
Sprinkle with remaining cheese.
Bake until cheese melts and the edges of the enchiladas begin to brown, about 15 minutes.