Spinach Enchiladas With Hot Pepper Sauce

• 1 medium onions chopped
• 2 each jalapeno pepper finely chopped
• 1 x vegetable oil as needed
• 1 pound spinach
• 3 cloves garlic chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon chili powder
• 1 x salt to taste
• 1 x black pepper to taste
• 8 each corn tortillas (6-inch)
• 1 cup monterey jack cheese shredded
• 1 cup water
• 13 cup red wine vinegar
• 1 each hot chili peppers up to 3, depending on heat level desired
• 1 large sweet red bell peppers
• 1/2 small onions chopped
• 2 cloves garlic chopped
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt

1. Preheat oven to 350F (180C).
2. Saute onion, jalapenos, and mushrooms in vegetable oil until soft.
3. Add spinach in batches until it is all wilted adding more oil if needed.
4. Add garlic, cumin, coriander, chili powder, salt and pepper, and cook one minute more.
5. Set filling aside.
6. In a separate skillet heat some vegetable oil and then dip each tortilla, one at a time, in the oil for a few seconds until it is limp.
7. Drain it on paper towels, place some filling in it, roll it up, and then place in an oiled baking dish.
8. When all the enchiladas are filled, cover them with sauce, sprinkle with cheese, and then bake them until the cheese is melted, about ten minutes.
9. HOT PEPPER SAUCE Chop the peppers, onion and garlic.
10. Bring all the ingredients to a boil and simmer for eight minutes.
11. Allow it to cool somewhat and then puree in a blender.
12. Eliminate the hot peppers if you want a mild sauce.
13. Use jalapenos for hot or habaneros for very hot.

onions, jalapeno pepper, vegetable oil, spinach, garlic, cumin, coriander, chili powder, salt, black pepper, corn tortillas, water, red wine vinegar, hot chili peppers, sweet red bell peppers, onions, garlic, paprika, cumin, salt

Taken from recipeland.com/recipe/v/spinach-enchiladas-hot-pepper-s-48071 (may not work)