Name: Cheese Enchiladas with Tomatillo-Green Chili Sauce
Yield: 4 Servings
Ingredients: 3/4 pound tomatillos, husked, rinsed, quartered; 1 1/4 cups water; 2 tablespoons minced seeded jalapeño chilies; 12 garlic cloves; 2 1/2 cups chopped green onions; 3/4 cup canned mild green chilies; 12 large spinach leaves; 8 corn tortillas; 3 cups (packed) grated Monterey Jack cheese (about 12 ounces)

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