Spinach And Mushroom Enchiladas Recipe

Ingredients

• 2 cups sauteed spinach and mushroom*
• 2 cups roasted tomato salas with chipotle and habanero chiles *
• chicken stock or water (to keep the dish vegetarian)
• 2 to 4 tablespoons mild olive oil or vegetable oil
• 8 corn tortillas
• 1/4 cup Mexican crema; crème fraîche; or sour cream
• 1/4 cup grated queso fresco or ricotta salata
• 1/4 cup finely chopped white onion
• 1/4 cup chopped cilantro
• 1//4 cup mild olive oil or vegetable oil
• 1 medium white onion
• 3/4 pound mixed or button mushrooms
• 1 to 2 fresh jalapeño chiles
• 1/4 teaspoon fine salt or 1/2 teaspoon Kosher salt
• 1 1/2 pounds spinach (2 large bunches)
• Freshly squeezed lime juice to taste
• 3 pounds tomatoes (about 10 medium)
• 2 chipotle mora chiles (purplish-red color)
• 1/2 fresh habanero chile
• 3 small garlic cloves
• 1 teaspoon fine salt or 2 teaspoons Kosher salt
• 1/2 teaspoon sugar
• 1/4 cup mild olive oil or vegetable oil
• 1 (1/2-inch) piece canela (Mexican cinnamon) or 1/8 teaspoon ground cinnamon
• 1 cup water