Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 oz Fresh spinach
3 c Mushrooms, washed and
Sliced
1/2 Red onion, chopped
12 lg Corn tortillas
12 Slices swiss cheese, cut in
Half

------------------------SAUCE ROJAS-----------------------------
26 oz Can diced tomatoes in juice
3/4 c Diced onion
3/4 c Diced green bell peppers
4 Jalapenos, thinly sliced
2 ts Honey

Prepare enchiladas: Wash spinach, patting dry with paper towels.
Remove and discard stems. Coarsely chop spinach and place in large
mixing bowl. Add mushrooms and onion. Place tortillas on a clean,
flat work surface. Place 1/2 slice swiss cheese on each tortilla, top
with spinach mixture and roll to a 2-inch diameter. Place tortillas
in a deep-sided 9 by 12 inch (or larger) baking dish, seam side down,
and sprinkle any remaining filling over the tortillas. Top with
remaining swiss cheese.

Prepare Sauce Rojas: Preheat oven to 350 degrees. Place diced
tomatoes in juice in large saucepan over medium-low heat and bring to
a simmer. Add onion, green bell peppers and jalapenos. Cook, stirring
occasionally, 15 minutes or until onions are transparent. Stir in
honey.

Top enchiladas with Sauce Rojas, bake 10-15 minutes or until
enchiladas are heated through and cheese is melted, and serve.

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