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You can easily substitute prepared canned tomatillo salsa verde for the tomatillo sauce (you'll need two cups), and canned whole Anaheim green chiles for the chiles (remove the seeds and stems if still in the chiles).
1 1/2 pounds tomatillos
3 cloves garlic, still in their peels
2 jalapenos
Salt
3-4 large Anaheim chiles
12 corn tortillas
Canola or grapeseed oil
1/2 pound to a pound Monterey Jack cheese, grated (quantity depends on how cheesy you want the enchiladas to be)
Sour cream
Cilantro
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1st Keep
 Clara52
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Clara
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