Vegetarian Enchiladas

• 1/4 kilogram green tomatoes
• 1 chile pepper Serrano
• 1 garlic clove peeled
• 4 sprigs coriander
• salt
• 1 teaspoon olive oil
• 1/4 cup mushrooms cleaned and sliced
• 1/4 onion peeled and slice
• 1 chile pepper finely green, chopped
• 10 spinach leaves washed and dried
• 6 corn tortillas
• white cheese shredded

1. Boil the tomatoes and Serrano chile pepper in water until the tomatoes become soft. Add the tomatoes, chile pepper, garlic, and coriander together in a blender or food processor with a pinch of salt. Puree until smooth.
2. Place a large pan or wok on the stove on medium heat. Add the olive oil, mushrooms, onion and chile pepper and saute for about 5 minutes.
3. Add a pinch of salt and the spinach. Mix well and cook for another minute.
4. Heat up the tortillas on a separate pan, fold them in half and then fill them with the mushroom and spinach mixture.
5. Add cheese, close the tortillas, and pour the tomato sauce on the tortillas. Sprinkle more cheese on top and serve.

kilogram, serrano, garlic, coriander, salt, olive oil, mushrooms, onion, pepper, corn tortillas, white cheese

Taken from www.yummly.com/recipe/Vegetarian-Enchiladas-530551 (may not work)