Boil the tomatillos and jalapeno(s) in a pot with a generous amount of water. Boil for a minute or two (the green will change slightly), then drain and pop into a blender.

Toss the garlic, onion, and a bit of salt into the same blender. Blend until smooth, then season to your liking (watch out—those tomatillos will still be at a high temp.)

Reserve some salsa in a shallow bowl, and leave the rest in the blender for easy pouring.

My mother used to quickly warm the tortillas in hot oil before assembly, but my students skipped this step and just warmed them up on a burner, no oil. Parents, you can warm up the tortillas while your children mix the fillings into a bowl and season with cumin.

Coat each tortilla in salsa by swirling it in the salsa-filled shallow bowl (kids like to do this).

Fill the salsa-coated tortillas with beans, diced tomatoes, red peppers, shredded cheese, and green onions, and roll up tightly.

Layer the enchiladas in a casserole dish as follows: (1) Spread a bit of salsa verde on the bottom. (2) First layer of enchiladas. (3) Evenly distributed shredded cheese, chopped cilantro, and green onions. (4) Pour more salsa. (5) Second layer of Enchiladas. (6) Repeat until you fill your dish.

Pop in the oven for 10-15 minutes, about 300 degrees, until the cheese is bubbling. Cut into one to make sure the cheese is melted inside as well. You can also heat them via the microwave if you are in a hurry.