Enchiladas Verdes recipes

Name: Enchiladas Verdes recipes
Ingredients: 1 1/2 pounds tomatillos, husks removed; 1/2 medium yellow onion, peeled, cut into wedges; 3 cloves garlic, peeled; 1 or 2 serrano chiles, cut in half, stems removed (depending on how hot you want it); 1 cup cilantro, leaves and stems; salt; 2 tablespoons vegetable oil; 12 corn tortillas; 2 1/2 cups cooked carnitas or cooked shredded chicken; 2 cups (8 ounces) shredded Muenster, Asadero or Monterey Jack cheese; sour cream; 1/2 medium onion, peeled, cut into rings; 2 peeled and pitted avocadoes, cubed