Enchiladas

The famous enchiladas from Claire's Corner Copia.

4 Tbsp butter, cut into 4 pieces

1 small onion, chopped

2 cloves garlic, minced

1 pound mushrooms, sliced into 1/4o-inch slices

corn kernels cut from 3 ears, or one 10-oz box frozen kernels

two 10-oz bags fresh spinach, washed and chopped

1 tsp chili powder

12 oz grated Monterey Jack cheese

2 cups low-fat sour cream

black pepper to taste

twelve 6-inch corn tortillas

vegetable oil for brushing the tortillas

2 cups salsa

Preheat oven to 400 degrees. Melt the butter in a large skillet over medium-low heat. Add the onion, garlic, mushrooms, and corn. Cook about 15 minutes, stirring occasionally, until the onions are softened. Add the spinach and chili powder. Cover and cook for 20 minutes, stirring occasionally, until the spinach is wilted. Stir in 1/2 the cheese. Mix well until melted. Add the sour cream and pepper and mix well. Remove from the heat and cool slightly.

Brush both sides of each tortilla with a little oil. Spoon just less than 1/3 cup of the filling into the center of each tortilla. Roll one side of the tortilla over the filling, then roll the other side over. Place the filled tortilla, seam side down, in a rectangular glass baking dish. Repeat with the remaining tortillas, placing them in the baking dish in a single layer. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese. Bake for 15 minutes, or until the salsa is hot and bubbly and the cheese is melted.