Prep 45 mins
Cook 20 mins
- 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
- 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.
Yum! These were excellent--a real hit! I especially loved the green enchilada sauce. I'd never made my own sauce before, and this was the best! I imagine it could be made ahead of time and frozen in order to make extra-quick enchiladas. Next time, I may reserve a little more of the sauce, heat it, and pour it over the enchiladas just before serving to make them saucier. Excellent!