Cheese Enchiladas W Tomatillo Green Chili Sauce

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.

tomatillo, water, jalapeno chiles, garlic, green onions, mild green chili, spinach leaves, corn tortillas, monterey jack cheese, vegetable oil