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1
To make the sauce, in a large saucepan, add the tomatillos and garlic cloves and add enough water to cover.
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2
Bring to a boil over high heat, then reduce the heat to medium and simmer until the tomatillos soften and their color changes to pale green, about 10 minutes.
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3
Transfer the tomatillos and garlic to a blender with a slotted spoon.
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4
Reserve 1 cup of the cooking liquid.
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5
Add the serranos, cilantro, onion, and 1 tsp salt, and puree until smooth.
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6
Add some of the cooking liquid to thin the sauce if needed.
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7
Warm a large, deep frying pan over medium-high heat.
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8
Once it is hot, add the sauce.
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9
Simmer, stirring, until it thickens and deepens in color, 5 to 10 minutes.
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10
Season with salt and set aside.
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11
In a frying pan, warm the 1 tablespoon of olive oil.
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12
Add the 1/2 yellow onion and saute until browned and tender.
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13
Add the mushrooms and cook, stirring, until just tender.
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14
Add the spinach and cook until wilted.
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15
Drain off any liquid.
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16
Add 1/4 cup of the tomatillo sauce and continue to simmer for 5 minutes for the flavors to meld.
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17
Remove from the heat and set aside.
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18
Preheat the oven to 375 degrees F. Have ready a 9x13 dish.
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19
Spread 1 cup of the tomatillo sauce into the bottom of the dish.
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20
In the cast iron pan, warm the canola oil over medium-high heat.
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21
Fry the tortillas quickly and set aside to drain on paper towels.
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22
Blot dry.
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23
For each enchilada, add some of the spinach-mushroom mixture and a sprinkle of cheese, and roll up tightly.
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24
Place in the baking dish and repeat.
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25
(These can be prepped up to 12 hours ahead.)
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26
You should easily fit 12.
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27
Warm the remaining sauce.
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28
Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese.
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29
Bake, uncovered, until bubbly and heated through and the cheese is golden brown, 20 to 30 minutes.
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30
Let sit for 5 minutes before garnishing and serving.
