Spinach and Cheese Enchiladas (Vivi)

Wow, it's been so long since I have posted anything that i feel kind of bad. In apology, I will try to cook and blog about the food as much as possible~

I learned this recipe at work. I work in a convalescent home kitchen, and there's so much to learn during lunch time! My imagination for cooking has reached new heights because of lunches here ^_^

Ingredients:

Salsa-

• 8 tomatillos, (the green mini-tomatoes) husked
• 2 cloves garlic, peeled
• half a large onion
  
• 1/4 cup chopped fresh cilantro, or just one handful
  
• 1 fresh jalapeno pepper (Roll it around a little bit against the counter with the heel of your palm if you want the salsa hot, My coworkers call this "pissing the jalapeno off")
  
• salt to taste
• two large green Chile peppers

Filling-

• 1 average sized pack of Queso Fresco (literally "fresh cheese" in Spanish but good luck trying to find it with the English name. It should be in most dairy sections) sliced into thin strips
  
• 1 box fresh mushrooms, finely chopped
  
• 1 large bag of fresh spinach
• Monterrey Jack cheese
  

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C).
   
   
2. Begin by placing the tomatillos, chili peppers, and jalapeno in a skillet on medium heat. This is to bring out the flavor of the veggies more and make it easier to blend later. Leave for a few minutes, turning them every now and then so the skins don't burn completely black. (A little is OK, just not too much or your salsa will carry a "burnt" taste)
3. Meanwhile, heat a very small amount of oil or margarine in a large skillet, then leaving the mushrooms and spinach to cook until spinach is very soft. add a little salt and pepper to taste as it cooks.
   
   
4. By now your salsa ingredients should be ready for blending. There might be a bit of juices from the tomatoes in the pan, so just pour all that into your blender, adding in the cilantro, onion, and garlic. Blend to your hearts content, and add salt to taste. Set aside.
   
   
5. Using the same pan you used for the salsa, heat more oil, this time for your corn tortillas. I'm not sure about the exact number of tortillas, but brown enough of them up in the oil to fill with half of the sliced queso fresco and spinach filling. About fifteen seconds for each tortilla.
   
   
6. Oil up a baking dish
   
   
7. fill each tortilla with one slice of cheese, and a bit of the spinach, mushroom mixture, roll them up and place them seam side down on the baking dish until you've used up all your spinach filling, but making sure you still have enough cheese to sprinkle over the top of the enchiladas
   
   
8. Slather some more of the salsa over the enchiladas ad sprinkle over the fresh cheese and as much Monterrey Jack as you want.
   
   
9. Bake for 15 to 20 minutes in the preheated oven, until the sauce is bubbling and cheese is lightly browned at the edges.
   
   
10. Serve with some rice of your choice, and enjoy~