Title: Spinach Enchiladas
Categories: Main dish, Mexican
Yield: 6 Servings

5 oz Fresh spinach
3 c Mushrooms, washed and
Sliced
1/2 Red onion, chopped
12 lg Corn tortillas
12 Slices swiss cheese, cut in
Half

--------------------------------SAUCE ROJAS--------------------------------
26 oz Can diced tomatoes in juice
3/4 c Diced onion
3/4 c Diced green bell peppers
4 Jalapenos, thinly sliced
2 ts Honey

Prepare enchiladas: Wash spinach, patting dry with paper towels. Remove
and discard stems. Coarsely chop spinach and place in large mixing bowl.
Add mushrooms and onion. Place tortillas on a clean, flat work surface.
Place 1/2 slice swiss cheese on each tortilla, top with spinach mixture and
roll to a 2-inch diameter. Place tortillas in a deep-sided 9 by 12 inch
(or larger) baking dish, seam side down, and sprinkle any remaining filling
over the tortillas. Top with remaining swiss cheese.

Prepare Sauce Rojas: Preheat oven to 350 degrees. Place diced tomatoes in
juice in large saucepan over medium-low heat and bring to a simmer. Add
onion, green bell peppers and jalapenos. Cook, stirring occasionally, 15
minutes or until onions are transparent. Stir in honey.

Top enchiladas with Sauce Rojas, bake 10-15 minutes or until enchiladas are
heated through and cheese is melted, and serve.
Posted to MM-Recipes Digest V3 #270

Date: Wed, 02 Oct 1996 20:40:12 -0700

From: jessann doe