Puree in blender/food processor: 2 cups tomatillos (Mexican green tomatoes), 1 small garlic clove, 8 to 10 sprigs or fresh cilantro, and a tiny piece of Serrano raw green chili or jalpeño, ¼ cup diced white onion, and 1 teaspoon salt. Cook sauce for several minutes in a small pot with a teaspoon of oil until it changes color.
Recipe for Red Enchilada Sauce:
1 cup chopped onions
2 cups canned tomatoes
1 - 8 ounce can tomato sauce
2 garlic cloves, minced
Pinch of cayenne pepper
10 drops hot sauce (Tabasco)
½ tablespoon plus 1 tsp. chili powder
1 tablespoon honey
¼ teaspoon cumin
Sauté the onion until translucent. Add the rest of the ingredients and simmer uncovered 30 minutes.
To make the Enchiladas:
Heat corn tortillas by quickly passing through hot oil and then pass them through the sauce. Fill the tortillas with shredded chicken or cheese. Fold/roll and place in baking dish. Cover with remaining sauce. Top with a layer of Monterey Jack cheese. Bake in oven on 350F, until hot and cheese browns slightly.