Vegetarian enchiladas in green salsa

Salsa de los Palacios-Luciano

• 2 lbs tomatillos, preferably fresh, but canned is ok
• 1 slice onion
• 2 garlic cloves
• 1 serrano chile

1. If tomatillos are fresh, peel and boil 3 mins with serrano chile. Drain
2. Place all ingredients in blender and blend. It works best if the tomatillos are on the bottom

Enchiladas

• Flour or corn tortillas. For the amount of salsa above, 4 enchiladas are nice and saucy.
• Onion
• Mushrooms
• Corn
• Spinach

1. Chop and brown remaining part from the slice of onion. Add 8 ounces of onion and cook 3 mins. Add corn.
2. Fill tortillas with onion, mushroom, and corn mixture, adding in frozen spinach. Roll each tortilla and place in a baking dish.
3. Cover with salsa and cheese, if desired. 
4. Bake at 400 for 25 minutes.