Directions

1. Combine all dry ingredients (flour & spices) in a small mixing bowl and place near the stove.
2. Add olive oil to a sauce pan and warm over medium-high heat until oil is hot enough to sizzle when you sprinkle a pinch of the flour spice mixture into it. This may take a minute or two.
3. Once oil is hot enough, whisk in the flour and spices. Stir for about 1 minute until nice and fragrant. Next stir in the tomato paste, adobo chili paste, vinegar and vegetable broth, whisking to avoid any lumps. Increase heat and bring sauce to a boil.
4. Reduce heat and simmer for 5 minutes, adding any last spice adjustments, if necessary. Remove from heat and set aside.
5. Preheat oven to 350 degrees.
6. Combine spinach, mushrooms, cheese and onion in a small bowl.
7. In a skillet, heat  2 tablespoons olive oil. Warm each tortilla in the pan for 15 seconds on each side.
8. In a 9 x 13 inch pan pour enough enchilada sauce to coat the bottom.
9. Fill each tortilla with spinach mix and roll to close. Place the tortilla seamside down in the sauce and continue this process with the rest of the tortillas.
10. Pour remaining enchilada sauce over rolled tortillas and transfer to oven to bake for 25 minutes.
11. Remove from oven, and top with cojita cheese and parsley. This dish is best enjoyed fresh from the oven.