Enchiladas verdes (with chicken, spinach and mushrooms)

A very traditional dish with some (non-traditional?) additions. For the mushrooms, we used some wild chanterelles that my housemate Mike collected.

I must say, this dish was a huge hit with the crowd!

The only unsatisfying part was the "crema" that I used in the sauce. Crema is like a cross between crème fraîche, sour cream, and full cream -- but Mexican. I used the "Mexicana" brand, which included 2 types of stabilizer/emulsifier along with pure dairy.