Tomatillo-Sauced Enchiladas with Spinach and Mushrooms - Rick Bayless

Ingredients

• 1 1/2 pounds (10 to 12 medium) tomatillos, husked, rinsed and cut into quarters
• 3 garlic cloves, peeled and roughly chopped
• Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and roughly chopped
• 3/4 cup (loosely packed) roughly chopped cilantro, plus a few extra sprigs for garnish
• 3 tablespoons vegetable oil, olive oil or bacon drippings (divided use)
• 2 cups chicken broth
• 8 ounces mushrooms (button, oyster or shiitake are good), stemmed and sliced
• 1 large red onion, thinly sliced
• About 10 ounces (6 loosely packed cups) spinach, stems removed
• 1 cup (about 4 ounces) hredded cooked chicken (about a quarter of a large rotisserie chicken) or cubed ham (optional)
• Salt
• 12 corn tortillas
• 3 tablespoons Mexican crema , sour cream, heavy cream or crème fraiche
• 1/2 teaspoon sugar (optional)
• 1 cup (4 ounces) crumbled Mexican queso fresco or other fresh cheese like feta or goat cheese