Spinach & mushroom enchiladas with sour cream tomatillo sauce

Tomatillo Salsa:
1.75 lbs tomatillos
1/2 medium yellow onion
4 cloves garlic
1 jalapeno
1 anaheim chile
juice of half a lime
1/2 Tbl honey
1/2 tsp cumin
handful of cilantro
salt & pepper to taste

Preheat oven to 400F. Spray a large cookie sheet with non-stick spray. Peel and clean the tomatillos. Slice the onion into 1/4" thick slices. Peel the garlic. Chop the stems off the jalapeno and anaheim, slice them in half and de-seed (leave seeds in the jalapeno for a hotter salsa. Place on the cookie sheet so that nothing is touching. Roast for 15-20 minutes until the tomatillos are soft. Put the cooked vegetables and the rest of the ingredients into a food processor. Blend until desired consistency.

Enchilada filling:
olive oil
1/2 onion finely diced
3 cloves garlic, minced
1 Poblano/Pasilla pepper diced
3/4 lb brown mushrooms, cleaned and sliced
1 large bowl of spinach (washed, spun dry and roughly chopped)
ancho chile powder
cumin powder
smoked paprika
salt and pepper

Film the bottom of a large skillet with olive oil. Over medium heat, sweat the onion, garlic, and poblano with a pinch of salt. Turn the heat to medium high and add the mushrooms, sauteeing until onions are slightly caramelized and the mushrooms have given off their water and started to dry again. Add the spinach in big handfuls and stir until wilted. Continue adding and wilting the spinach until it's all incorporated. Cook over medium heat until the mixture there's no more liquid in the pan (there will still be some moisture clinging to the spinach & mushrooms).


Assembling the enchiladas:
additional ingredients: 1 c sour cream or greek-style yoghurt, 10-12 corn tortillas, 2 c. shredded jack cheese

Stir together 1 cup of sour cream (or greek-style yoghurt) and 1 cup of the tomatillo salsa. Spray a large 9x12ish baking dish with non-stick spray. Add enough of the sour cream/tomatillo sauce to the bottom of the dish to just barely cover--spreading to the edges. In a skillet over medium low heat, warm a tortilla until it's soft and pliable, put the tortilla on a small plate, add a 1/4c or so of the filling in the center of the tortilla, sprinkle with a bit of cheese. Roll the enchilada and put seam-side down in the baking dish. Continue with the rest of the tortillas until the filling is used up. (Once you get it going, you can heat one tortilla while assembling another enchilada.) After you've filled the baking dish (and hopefully used up all the filling), cover with the remaining sour cream/tomatillo sauce, spreading around to make sure all the enchiladas are covered. Top with the remaining cheese. Bake at 350F for 20-25 minutes, or until the cheese is melted and bubbly. Broil briefly (no more than 2 minutes) to brown some of the cheese.

Let sit for 1-2 minutes before serving.