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1
Preheart oven to 375 degrees.
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2
Make filling: Saute onions in olive oil until translucent.
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3
Add mushrooms, garlic and oregano.
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4
Continue to cook until mushrooms are soft.
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5
Add spinach and saute until wilted.
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6
Add salt, pepper and Tabasco to taste.
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7
Make cheese sauce: Melt margarine (or butter) in saucepan.
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8
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).
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9
Add sour cream, chilies, pimientos, salt and Tabasco.
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10
Heat through but do not boil or the sauce will break apart.
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11
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.
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12
Heat heavy skillet or griddle until hot.
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13
Quickly heat corn tortillas on skillet.
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14
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.
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15
Roll tortilla around filling and place, flap side down, in a shallow casserole.
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16
Cover and warm in 375 degree oven until enchiladas are heated through and cheese is melted.
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17
Just before serving, pour remaining cheese sauce over tortillas.
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18
Garnish with chopped tomatoes and black olives, and serve with fresh salsa.
