Spinach & Mushroom Enchiladas

On our menu this week was this enchilada recipe, which I found on Chaos in the Kitchen.  We really enjoy enchiladas, and we like to try different recipes.  This one, being a vegetarian variety, really stood out to me.  When we were in line at the grocery store, Joel asked where the cream cheese was, since usually, we use that as a main ingredient for the filling.  When I told him there was none in this recipe, he was very happy!  This made about 14 enchiladas, which was great for leftover lunch and dinner.  One other thing about this recipe that we loved was the homemade enchilada sauce.  It was spicy enough for Joel not to need to douse his dinner in hot sauce, and it wasn't salty like canned sauce tends to be.  After making this, I might never go back to store bought enchilada sauce again.  I ended up with leftover sauce, so I put it in the freezer for another day.

Enchilada Sauce:
2 tablespoons Olive Oil
1 large Onion, chopped and divided
1 Poblano Pepper, diced
2 (29 ounce) cans Tomato Sauce
5-6 Garlic Cloves, minced and divided
1 bunch Cilantro, minced and divided
2 teaspoon Chili Powder
1 teaspoon Red Pepper Flakes
1 teaspoon Cayenne Pepper
1 teaspoon Cumin
1 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Black Pepper
1 pinch Baking Soda

In a stock pot, heat oil over medium heat.  Saute half of the onion with the pepper until soft.  Add the tomato sauce, 1/2 of the garlic, 1/2 of the cilantro, chili powder, red pepper, cayenne, cumin, salt, oregano, and black pepper.  Add the pinch of baking soda, stir, and simmer the sauce for 30 minutes.

1 tablespoon Olive Oil
1 tablespoon Butter
8 ounces Mushrooms, sliced
8 ounces Baby Spinach
Juice of 1/2 a Lime
Salt & Pepper

In a large skillet, heat the olive oil and butter over high heat.  Add the mushrooms and saute until browned.  Add the other half of the onions and garlic from the sauce.  When the onions have softened, add the spinach, stirring often.  Once the spinach begins to wilt, turn off the heat.  Add the lime juice, and season with salt and pepper to taste.

8-10 Corn/Flour Tortillas
8 ounces Pepper Jack Cheese, shredded
8 ounces Cheddar Cheese, shredded
1 bunch Green Onions, sliced

Ladle sauce over the bottom of a 9x13 baking dish.  Heat the tortillas in the microwave or over the flame of a gas stove to make them pliable.  Fill the tortillas with a bit of the cheeses, and the spinach/mushroom mixture.  Roll the tortillas and place them, seam side down, into the baking dish.  Cover the tortillas with red sauce and top with the cheeses.  Bake at 375 degrees for 10-15 minutes, or until the cheese is melted.  Top with the remaining cilantro and green onions.