Cheese Enchiladas With Tomatillo-Green Chili Sauce
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Bring first 4 ingredients to boil in large skillet
2
Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes
3
Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree
4
Season sauce with salt and pepper
5
Return sauce to skillet
6
Preheat oven to 350°F
7
Lightly oil 13x9x2-inch glass baking dish
8
Dip 1 tortilla into sauce
9
Place tortilla on plate
10
Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce
11
Roll up tortilla
12
Place seam side down in prepared dish
13
Repeat with remaining tortillas, sauce, cheese, and onions
14
Pour remaining sauce over enchiladas
15
Sprinkle with remaining cheese
16
Bake until cheese melts, about 15 minutes
17
Bring first 4 ingredients to boil in large skillet
18
Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes
19
Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree
20
Season sauce with salt and pepper
21
Return sauce to skillet
22
Preheat oven to 350°F
23
Lightly oil 13x9x2-inch glass baking dish
24
Dip 1 tortilla into sauce
25
Place tortilla on plate
26
Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce
27
Roll up tortilla
28
Place seam side down in prepared dish
29
Repeat with remaining tortillas, sauce, cheese, and onions
30
Pour remaining sauce over enchiladas
31
Sprinkle with remaining cheese
32
Bake until cheese melts, about 15 minutes