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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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We love these, it's embarassing to say...suppose to feed 4 but DH and I can easily polish off this recipe!! Ingredients:
3/4 lb tomatillo, husked, rinsed and quartered |
1 1/4 cups water |
2 tablespoons minced jalapenos (we use 2 jalapenos) |
12 garlic cloves |
2 1/2 cups chopped green onions |
3/4 cup canned mild green chili (i use 2 7oz cans) |
12 large spinach leaves |
8 corn tortillas |
3 cups grated monterey jack cheese |
i added cilantro (to garnish) |
Directions:
1. Bring first 4 ingredients to boil in large skillet.
2. Reduce heat to med low, cover and simmer until tomatillos are soft about 15 minutes.
3. Transfer mixture to food processor - I used my immersion blender - much easier!
4. Add 2 cups onions, green chilies and spinach; puree.
5. Season sauce with salt and pepper, return sauce to skillet.
6. Preheat oven to 350.
7. Lightly oil 13x9 inch baking dish.
8. Dip 1 tortilla into sauce.
9. Top with cheese and green onions and 1 tbls sauce, roll up tortilla.
10. Place seam side down in prepared dish. Repeat with remaining tortillas.
11. Pour remaining sauce over enchiladas. Sprinkle with cheese and green onions.
12. Bake until cheese melts about 15 minutes.
13. Garnish with cilantro.
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