Cheese Enchiladas w/ Tomatillo/Green Chili Sauce

Recipe by Sue Freeman
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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