1. Preheart oven to 375 degrees. 2. Make filling: Saute onions in olive oil until translucent. Add mushrooms, garlic and oregano. Continue to cook until mushrooms are soft. Add spinach and saute until wilted. Add salt, pepper and Tabasco to taste. 3. Make cheese sauce: Melt margarine (or butter) in saucepan. Whisk in flour and cook over medium-low heat for 2 -3 minutes.Whisk in milk a little at a time, and cook over medium heat, stirring frequently until sauce is thickened (do not add other ingredients until sauce is thickened). Add sour cream, chilies, pimientos, salt and Tabasco. Heat through but do not boil or the sauce will break apart. Add the 1 cup of Swiss cheese a little at a time, stirring constantly.Remove from heat as soon as the cheese has completely melted. 4. Heat heavy skillet or griddle until hot. Quickly heat corn tortillas on skillet. 5. Spoon some of the spinach filling down the center of each tortilla.Add some some of the additional Swiss cheese and 1 to 2 tablespoons of cheese sauce. 6. Roll tortilla around filling and place, flap side down, in a shallow casserole. Cover and warm in 375 degree oven until enchiladas are heated through and cheese is melted. 7. Just before serving, pour remaining cheese sauce over tortillas. Garnish with chopped tomatoes and black olives, and serve with fresh salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
