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1
For the sauce: Combine all of the sauce ingredients in a saucepan.
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2
Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes.
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3
If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency.
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4
Season to taste with salt and pepper.
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5
Thin with water, if necessary.
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6
While the sauce is simmering, make the filling.
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7
For the filling: Heat a 12-inch nonstick saute pan over medium heat.
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8
Add the onions and garlic and cook until the onions are translucent, about 4 minutes.
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9
Add the mushrooms and cook until they have released most of their liquid, about 6 minutes.
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10
Add a few tablespoons of water if the mushrooms get too dry.
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11
Add the spinach and cook until it is heated through.
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12
Combine the milk and the cornstarch to make a slurry.
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13
Add the milk mixture and bring to a simmer.
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14
Once the mixture comes to a simmer, the cornstarch will thicken the liquid.
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15
Cook for 1 minute.
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16
Add the cumin, chipotle, and lime juice and mix well.
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17
Remove from the heat and season, to taste, with salt and pepper.
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18
Cool slightly.
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19
Preheat the oven to 375 degrees F.
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20
Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat.
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21
Ladle 1/2 of the sauce into the bottom of a baking dish.
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22
Place a few tablespoons of the filling on each tortilla and roll into a cylinder.
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23
Place, seam side down in the dish.
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24
Repeat with the remaining tortillas and filling.
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25
Top with the remaining sauce and the cheese.
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26
Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.
