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Enchilada Sauce

2 lbs. Tomatillos

4 medium-sized jalapeno peppers (or to taste), minced

1/2 cup finely chopped onion

chopped cilantro, to taste

Peel the dry skins off the tomatillos, wash them, and boil them in lightly salted water for 7 to 10 minutes.  Drain, puree them in a blender, and put them in a saucepan with the minced jalapeno peppers and onions.  Simmer the sauce gently for 30 minutes, then add chopped cilantro and simmer another 10 minutes.  Pour sauce over prepared enchiladas, cover with grated cheddar or monterrey jack cheese, and bake at 350 for 25-30 minutes.