Spinach Enchiladas

This recipe is derived from the excellent entree served by Casa Garcia on
Juanita Drive in Kirkland, Washington.

Use a large pan (we use a lasagna pan). A 9x13 pan will overflow. (To use a 9x13, slightly reduce the recipe volume.)

3/4 pound fresh spinach leaves or chard, washed and dried
12 corn tortillas (or maybe 16...)
1 red bell pepper, roasted, seeded, peeled, chopped (optional)
1 large onion, chopped
2 large garlic cloves, minced or crushed
1/2 pound mushrooms, sliced
3/4 pound white cheese
14 oz. can mild green enchilada sauce (If you use a 19 oz can, the dish will be spicier)
1/2 stick butter
1/4 cup flour
1 can chicken stock + 1 cup bouillon (or less if you want a thicker sauce and less volume)
8 oz. sour cream

Lightly steam the greens in the microwave

Saute onions, mushrooms, and garlic in oil
Stir in red pepper, if using

Preheat the oven to 350° 

Make a white sauce with the butter, flour, and chicken stock. 
Remove from heat and stir in sour cream and 2/3 of the enchilada sauce.

Lightly oil pan and pour in the remaining 1/3 of the enchilada sauce 

Make two layers, using half of each item per layer, in this order: 
Tortillas
Greens
Onion mix
Cheese
White sauce


Cover the pan with aluminum foil - don't let the foil droop down into the sauce. 

Bake for 1 hour and then let sit 20 minutes before serving, to set up.