Spinach and Mushroom Green Enchiladas with Cumin-Scented Quinoa and Black Rice

Tonight's meal is bringing together lots a flavor from a variety of sources.  I hope we catch them all.

First up is the enchiladas, we began by making the corn tortillas.  We recently bought a tortilla press and have been waiting for a chance to use it.  It was simple thanks to Rick Bayless' Corn Tortillas (Rating: 9).  And, far better than any store bought tortilla we've ever had.

The Spinach and Mushroom Green Enchilada Casserole (Rating: 9) were a combination of sauteed sliced white button mushrooms and spinach.  We did a layered enchilada with tortillas on the bottom, followed by green sauce, then  queso fresco cheese, followed by another layer of tortillas, sauce, and cheese.  Below is Neal's recipe for Green Chile Sauce;

Green Chile Sauce

Ingredients
2 Tomatillos
4 Green Whole Green Chilies (with canned or fresh, fire-roasted and pealed)
1/4 Small Onion
2 Cloves Garlic
1/4 c. Water
Salt and Pepper to taste

Method
Mix all ingredients well in a food processor until you reach desired consistency (I prefer a medium chop on this as opposed to a puree),

On the side we enjoyed the Cumin-Scented Quinoa and Black Rice (Rating: 6).  Although good, this recipe did not deliver on the expected flavors when it all came together.