Spinach Enchiladas With Salsa Verde - cooking recipe

Ingredients

Salsa verde
1 1/2 lbs tomatillos
1 large onion
1/2 jalapeno
1 tomatoes
2 1/2 cups water
1 cup cilantro
1 1/4 teaspoons salt
Spinach stuffing
1/2 large onion
1 bell pepper
2 garlic cloves
2 tablespoons vegetable oil
1/4 cup water
1 teaspoon salt
6 cups fresh spinach
enchiladas
12 corn tortillas
1 cup oil
3 cups monterey jack cheese

Preparation

For Salsa Verde:
In a large stock pot, add tomatillos, chopped onion, chopped tomato, diced jalapeno, and water.
cover and simmer over low about 45 minutes.
Clean cilantro. remove the stems,.
Add cilantro, garlic and salt to blender and blend on high 2 minutes.
Add simmered salsa. Blend.
Set aside to cool.
For enchilada stuffing:
Saute onion, bell pepper, and garlic in oil until tender.
Add remaining stuffing ingredients and simmer over low heat 8-10 minutes.
Drain excess liquid. Set aside.
For enchiladas:
Heat vegetable oil over medium heat.
Dip each tortilla in hot oil until pliant.
Stack on a plate until finished with all 12.
Place 2 T of spinach mixture and 1 T shredded cheese into each tortilla.
Roll up with open side down in a baking pan.
Repeat until all tortillas are rolled up.
Pour tomatillo sauce over enchiladas and add leftover shredded cheese.
Bake at 350\u00b0F for about 10 minutes until cheese is melted.