Spinach and Mushroom Enchiladas with Tomatillo Salsa

If you've been reading this for awhile, you might have noticed that I have a soft spot for enchiladas. For me, it's always a toss-up between comfort food chili gravy and my decade obsession with tomatillo sauce. In this case, tomatillo sauce combines with ricotta, spinach, and mushrooms for a hearty vegetarian dish. (I think I might be over my mushroom aversion!) This dish is so good that the boy complained that I've given him too many delicious options for leftovers this week ... until I point out that this was (almost) vegetarian (I did fry the tortillas in lard and put chicken stock in the salsa).

To make this a little less time intensive, feel free to make the salsa ahead of time. Assembly of enchiladas is always a pain, but it's well worth it.

One year ago: Tangy Seared Chicken Wings
Two years ago: Curried Lentil Soup
Three years ago: Margarita Risotto

Spinach and Mushroom Enchiladas with Tomatillo Salsa (from The Homesick Texan Cookbook)

Ingredients
Tomatillo Salsa
1 poblano chile
1/2 lb fresh tomatillos, husks removed or 1 11 ounced can of tomatillos, drained
1/2 cup cilantro
2 cloves garlic
1 or 2 serrano chiles, stemmed and cut in half
1 tsp lime juice
1 cup chicken broth
1/4 tsp ground cumin
1 tsp vegetable oil
Filling
1 tsp vegetable oil
10 ounces mushrooms, sliced
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 serrano chile, stemmed and diced
1 lb fresh spinach
2 cups ricotta cheese
1 tbsp lime juice
1/4 tsp cayenne
1/2 tsp ground cumin
1/4 tsp ground cinnamon
Assembly
1 tbsp vegetable oil or lard (you might need extra)
12 corn tortillas
2 cup Monterey Jack cheese, grated

1. Roast the poblano chile under a broiler until blackened. (She says 5 minutes each side, but mine need quite a bit more.) Place in a paper sack and let steam for 20 minutes. Remove from bag, rub off skin, remove stems and seeds, and chop. Place in blender.
2. Meanwhile, bring a pot of water to a boil and place fresh tomatillos inside (you can skip this if using canned). Cook for 5 minutes. Drain and add to blender with poblano chile.
3. Add cilantro, garlic, serrano chiles, lime juice, chicken broth, and cumin to blender. Blend.
4. Heat oil in pot on medium low. Add sauce and simmer on low for 15 minutes, stirring.
5. For filling, heat oil on medium in a large skillet. Add sliced mushrooms and saute for 5 minutes. Add pinch of salt and transfer with slotted spoon to large bowl.
6. Add onion to skillet and cook until translucent, 5 minutes.
7. Add garlic and serrano chile and cook for 1 minute.
8. Add spinach and stir until mixed. Cover and cook for 5 minutes or until wilted.
9. Season spinach with salt and pepper, drain, and add to mushrooms.
10. Stir ricotta cheese, lime juice, cayenne, cumin, and cinnamon into mushroom-spinach mixture.
11. Preheat oven to 350 and grease large baking dish.
12. In a skillet, heat up oil or lard on medium heat. One at a time, heat tortillas.
13. Drip heated tortillas in salsa (or brush them with salsa). Add 1/4 cup filling to tortilla and roll. Place in greased baking sheet. Repeat until all tortillas have been filled.
14. Pour salsa over enchiladas and top with grated cheese.
15. Bake for 15 minutes or until cheese is lightly browned and bubling.