It's Easy Being Green Enchiladas

1 large jar of green salsa (I used Safeway's Salsa Verde)
1/2 Cup Tahini
2 tsp Pork Soup Base (I used this because I didn't have chicken and pork tastes richer)
1 1/2 Cups water
4 Tb Canola Oil
2 Breasts of Chicken, cut into thin strips
5 Cups of fresh Spinach
1/2 lb Mushrooms (mine happen to be Crimini), sliced
10 Corn Tortillas
Mexican Crema or Sour Cream (optional)
Queso Fresco (optional)

Preheat oven to 350.
In a blender combine the salsa, tahini, water and soup base (you can use stock if you have it).  Puree until smooth.  In a large pot or sauce pan, heat 2 of the Tb of oil on high heat.  When the oil is hot, add the sauce all at once.  Cook, stirring constantly, until the sauce begins to thicken.  You don't want it to be runny, but you don't want it to be as thick as ketchup.  Once it is done, set it aside.

Heat a large sauce pan heat up 2 Tb of the oil on medium high heat.  Brown the chicken and then set it aside.  Add the mushrooms to the pan and cook for a couple minutes.  Add the onions and cook together until the onions are translucent and soft.  Add the spinach and the chicken.  Cook it all together until the spinach is wilted completely.

Meanwhile, put your tortillas into the microwave for 30 seconds to soften.  Most Mexican recipes call for frying these, but, with all the oil and tahini already in the recipes, I skipped the frying.  Coat the bottom of a 13 x 9 inch casserole dish with sauce.  Then, one at a time, dip the tortillas in the sauce to coat.  Add a heaping spoonful of the filling and then roll, seam side down.  Fill the pan with the enchiladas, packing them together.

Pour the remaining sauce over the enchiladas and then sprinkle with Queso Fresco.  Bake for 15 minutes.  When plating, drizzle each serving with crema.  I think I'll skip the cheese and cream for me...trying to cut out some fat.  :)