Mexican Spinach Enchiladas

Ingredients:

• 2 packages of flour tortilla (Each package has 16 tortilla)
• 2 boxes for frozen spinach
• 1 bunch of fresh spinach
• 2 boxes of mushrooms
• 2 lbs of fresh tomatoes
• 1 can of tomato sauce
• 1 can of black bean or kernel corn if desired
• 4 cup shredded mozzarella cheese
• 1/2 - 1 teaspoon oregano
• 1 teaspoon salt (for taste)
• 1/2 teaspoon black pepper (for taste) 
• 2-3 leaves of mints for salsa

Directions to prepare Salsa:

1. Put 2 lbs of whole tomatoes into a pot and then add water just enough to cover the tomatoes.  Then boil them for 10 minutes. (This step is optional; this step is to get rid of the bitterness of tomatoes.)
2. Let the tomatoes cool down and then blend them.
3. Add 2 tablespoon of oil into another pot and then pour in the blended tomatoes.
4. Add mint leaves, oregano, black pepper, and salt into the blended tomoatoes.  
5. Add jalapenoes if desired.
6. Then cook for another 20 minutes.
7. Add more salt or black pepper to taste.

Directions to prepare Enchiladas:

1. Slice mushrooms.
2. Stir-fry mushrooms with oil for 2 minutes, and then add spinach and cook for another 2 minutes.
3. Mix cheese into the mushrooms and spinach.
4. Heat up the tortilla and roll up the tortilla with the mushroom and spinach ingredients.
5. Add rolls of tortilla to the pan until the first layer is filled on the pan. 
6. Before adding another layer of tortilla, add cheese and some salsa on top of the enchiladas and then start layering the second layer of enchiladas.
7. For decoration, spread chopped tomatoes and cilantro on the top of the enchiladas.