INGREDIENTS
8
flour tortillas (I like to use the uncooked tortillas from Costco, no need to pre-cook, they cook up as they bake)
1
bag of fresh spinach (don't use the frozen)
1
brick of Monterrey Jack cheese (shredded)
sour cream
2
to 3 avocados (sliced (just before serving))
2
to 3 to matoes (diced)
1 cup
chicken broth
5
medium tomatillos (husked and rinsed)
1 7 ounce can
diced green chilis, undrained
3 tbsp
yellow onion
1
green onion
1 clove
garlic
3 tbsp
cilantro
1/2
Poblano pepper
1/2
lime (juiced)
2 tsp
sugar
1/2 tsp
cumin
Salt and pepper