Cheese Enchiladas with Tomatillo Sauce

6  - Medium Sized Tomatillos
1 1/2 cups - of Water or Chicken Broth
6  - Garlic Cloves (peeled)
2 - Bunches Green Onions (chopped and reserve some for garnish)
1 or 2 - Small Cans Mild Green Chilies (depending on your "heat" preference)
1 small can diced tomatoes
leaves of one bunch cilantro
juice of two fresh limes
1 can refried beans
6 corn or flour tortillas
3 cups shredded cheese - Mexican blend or Monterey Jack.
1 lb. Ground Beef (optional)
1 lb - Boneless Skinless Chicken Breasts (optional)

Remove tomatillo husks, wash and quarter and place in large frying pan. Add water, and garlic and bring to a boil. Reduce heat and cook over medium heat for 15 minutes until tomatillos are very soft.

Carefully pour contents of pan into food processor. Add cilantro, green onions, chilies, tomatoes and the lime juice. Process in bursts until well blended. Return to pan over low eat and let cook on low for a few minutes to blend flavors.

Grease an 8 x 8 casserole dish. Spread a thin layer of the sauce on the bottom of the dish. Take a tortilla and with a knife spread a layer of refried beans. Add 1/3 cup cheese, and carefully roll up tortilla and place in dish. Repeat until casserole dish is full. Pour tomatillo sauce over rolled tortilla's and sprinkle with remaining cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and dish is heated through.

Let sit for 10 minutes and serve.
Original Recipe:  http://www.themerlinmenu.blogspot.com/