Tomatillo-Sauced Enchiladas with Spinach and Mushrooms
INGREDIENTS
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3 garlic cloves, peeled
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Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and quartered
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1 ½ pounds (10 to 12 medium) tomatillos, husked, rinsed and cut into quarters
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¾ cup (loosely packed) roughly chopped cilantro, plus a few extra sprigs for garnish
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3 tablespoons vegetable oil, olive oil or bacon drippings (divided use), plus some for the tortillas
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2 cups chicken broth
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8 ounces mushrooms (button, oyster or shiitake are good), stemmed and sliced
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1 large red onion, thinly sliced
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10 ounces (about 10 cups) spinach, stems removed
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1 cup (about 4 ounces) shredded cooked chicken (about one-quarter of a large rotisserie chicken) or cubed ham (optional)
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Salt
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12 corn tortillas, preferably store-bought
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3 tablespoons Mexican cream, sour cream, heavy cream or crème fraiche
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½ teaspoon sugar (optional)
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1 cup (4 ounces) crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
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