Spinach and Mushroom Enchiladas

• 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), if necessary
• 2 to 4 tablespoons mild olive oil or vegetable oil
• 8 corn tortillas, homemade or store bought
• 1/4 cup Mexican crema; creme fraiche; or sour cream, thinned slightly with water; if necessary; for drizzling
• 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, halved and thinly sliced lengthwise
• 3/4 pound mixed or button mushrooms, trimmed and sliced
• 1 to 2 fresh jalapeno chiles, thinly sliced; including seeds
• 1/4 teaspoon fine salt or 1/2 teaspoon Kosher salt
• 1 1/2 pounds spinach (2 large bunches), stems discarded; and leaves well rinsed and spun dry
• Freshly squeezed lime juice to taste
• 3 pounds tomatoes (about 10 medium)
• 2 chipotle mora chiles (purplish-red color), wiped clean and stemmed
• 1/2 fresh habanero chile, stemmed; including seeds
• 3 small garlic cloves, peeled
• 1 teaspoon fine salt or 2 teaspoons Kosher salt
• 1/2 teaspoon sugar
• 1/4 cup mild olive oil or vegetable oil
• 1 medium white onion, thinly sliced
• 1 (1/2-inch) piece canela (Mexican cinnamon) or 1/8 teaspoon ground cinnamon
• 1 cup water

1. Heat the oil in a large heavy skillet over high heat until it is almost smoking.
2. Add the onion, mushrooms and chiles, and cook, stirring frequently, until the mushrooms and onion are softened and any liquid the mushrooms have given off has evaporated, 5 to 8 minutes.
3. Add the salt, and add the spinach by the handful, stirring or tossing to wilt it until it all fits in the skillet.
4. Then cover and cook until all the spinach is just wilted, about 1 minute.
5. Season to taste with lime juice and additional salt.
6. This dish keeps in the refrigerator for up to two days.

mushroom, tomato salas, chicken, olive oil, corn tortillas, creme fraiche, queso fresco, white onion, cilantro, olive oil, white onion, button mushrooms, jalapeno chiles, salt, spinach, freshly squeezed lime juice, tomatoes, mora chiles, habanero chile, garlic, salt, sugar, olive oil, white onion, canela, water

Taken from www.foodrepublic.com/recipes/spinach-and-mushroom-enchiladas-recipe/ (may not work)