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Spinach enchiladas

Yield: 6 Servings

Ingredients:

• 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 MMMMM------------------------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

Instructions:

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.

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