SPINACH ENCHILADAS WITH SALSA VERDE

Steps:

• 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°F for about 10 minutes until cheese is melted.