Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

From Mexican Everyday by Rick Bayless

I guess I'm getting desperate for some decent Mexican because it's hard to come by in Southeastern Alabama.  This is the first recipe I tried out of my new cookbook.  Let me just say that the verde sauce (although it made way too much and I'll half it next time) was delicious.  Patrick and I both agreed that the mushrooms were too strong and we'll do without them in the future.


3 garlic cloves, crushed
2 serreno chiles, seeds removed
1 jalapeno pepper, seeds removed
3/4 c. cilantro
10-12 medium tomatillos, husked, rinsed and quartered
8 oz. mushrooms (We didn't like this addition)
2 c. chicken broth
1/2 large red onion, thinly sliced (I used a yellow one)
2-3 c. spinach
1 c. shredded cooked chicken
salt
12 corn tortillas
2 T. Mexican crema (we used sour cream)
1 t. sugar (optional)
Crumbled Mexican queso fresco (Couldn't find this so we used whatever shredded variety was in the fridge)

Using a food processor, combine garlic, chiles, tomatillos and cilantro.  Process until smooth.  Add a bit of oil to a sauce pan and heat green sauce stirring constantly, until it has reached the consistency of thick tomato sauce (about 7 min).  Rick says: "The more you heat the base, the richer and sweeter the sauce will be." Add chicken broth and simmer over medium heat for about 10 min. to blend the flavors.  Stir in the sour cream and taste to season with salt.  If the sauce is tart, add sugar (mine was).

Meanwhile, heat mushrooms and spinach in a bit of oil until both are limp.  Then add onions and cook until translucent. Add shredded chicken. (I do think this mixture was a bit dry.  It would benefit from a little sauce added in just before making enchiladas.)
Dip corn tortillas in green sauce and heat them on a skillet until they are soft and pliable.  Fill each tortilla with chicken mixture, roll (leave seam facing down).  Just before serving, cover with a liberal amount of green sauce and top with queso fresco.