Ingredients:

• 1 1/2 pounds tomatillos
• 3 cloves garlic, still in their peels
• 2 jalapeno peppers
• 1/2 cup chopped fresh cilantro, leaves and stems
• Salt
• 4 large Anaheim or Hatch green chiles (can sub with poblanos, if you want spicier)
• 12 yellow corn tortillas (look for sturdy corn tortillas)
• Extra virgin olive oil, corn oil, or canola oil
• 1/2 to 1 pound Monterey Jack cheese, grated (quantity depends on how cheesy you want the enchiladas to be)
• Sour cream
• Cilantro