Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

Source: Rick Bayless Mexican Everyday

This recipe is phenomenal. Make this recipe, that's all I can say. Also, you can omit the chicken and substitute vegetable broth for the chicken broth to make it vegetarian. Neither really add much to the flavor, they just beef up the protein content. The key of the dish is really the yummy yummy sauce.

Ingredients
garlic cloves, peeled
Fresh hot green chiles to taste (I used 2 serranos, 1 jalapeno would work too), stemmed and quartered
1 1/2 pounds tomatillos, husked, rinsed and cut into quarters
3/4 cup roughly chopped cilantro
3 tablespoons vegetable oil, olive oil, or bacon drippings
2 cups chicken or veggie broth
8 ounces mushrooms, stemmed and sliced
1 large red onion, thin sliced
10 ounces spinach
1 cup shredded cooked chicken (optional)
Salt
12 corn tortillas
3 tablespoons Crema, sour cream, heavy cream or creme fraiche
1/2 teaspoon sugar (optional)
1 cup Queso Fresco or feta

Instructions

Turn on the oven to 350 degrees. With a food processor or blender running, drop in the garlic and chiles one piece at a time, letting each piece get finely chopped before adding the next. Add the tomatillos and cilantro; process until smooth.

Heat 1 1/2 tablespoons of the oil or bacon drippings in a medium (3-quart) saucepan over medium-high. Add the puree and cook, stirring nearly constantly, until the mixture has reduced to the consistency of thick tomato sauce, about 7 minutes. (The more you cook it the richer and sweeter it will be). Add the chicken broth and simmer over medium heat for about 10 minutes to blend the flavors.

While the sauce is simmering, heat the remaining 1 1/2 tablespoons oil or drippings in a very large skillet over medium-high. Add the mushrooms and cook, stirring nearly constantly, for a couple of minutes, until they begin to brown. Add about three-quarters of the onion and continue cooking, stirring frequently, for another minute or two, until the onion looks translucent. Add the spinach and optional chicken and cook, stirring constantly, for a minute or so, until the spinach is wilted. Season with salt. Cover to keep warm.

Lay out the tortillas on a baking sheet and spray or brush lightly on both sides with oil or bacon drippings, then stack them in twos. Slide the tortillas into the oven and bake just long enough to make them soft and pliable, about 3 minutes. Remove from the oven and stack them in a single pile; cover with a kitchen towel to keep warm.

Stir the crema into the sauce. Taste and season with salt (add the sugar here too if you’re using it). Holding a tortilla by the edge dip it into the sauce, then lay it on a plate. Spoon a heaping 2 tablespoons filling down the center, roll up and lay seam side down on a dinner plate. Repeat with 2 more tortillas, arranging them on the same dinner plate. Douse the enchiladas with about 1/4 cup of the warm sauce, sprinkle with a quarter of the crumbled cheese and garnish with some of the reserved onion and cilantro sprigs. Assemble the rest of the servings, and carry to the table without hesitation.