INGREDIENTS
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1 1/2 pounds tomatillos
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3 cloves garlic, still in their peels
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2 jalapenos
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Salt
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3-4 large Anaheim chiles
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12 corn tortillas
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Canola or grapeseed oil
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1/2 pound to a pound Monterey Jack cheese, grated (quantity depends on how cheesy you want the enchiladas to be)
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Sour cream
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Cilantro