1 (10-oz.) package frozen spinach, thawed and cooked according to directions
1 medium to medium-large zucchini, cut into 1 inch pieces
1 tablespoon olive oil
1 clove garlic, minced
1/3 -1/2 cup peeled chopped pobalano or canned green chilies
1/4 cup minced black olives
1/2 teaspoon dried whole oregano
1/4 teaspoon salt (or salt to taste)
1/2 cup grated cotija cheese or feta cheese
3/4 cup grated mozzarella cheese
1 1/2 teaspoon lime juice

Wrap spinach in a towel and squeeze to remove as much moisture as possible. Place spinach and zucchini in the bow and a food processor and process briefly until zucchini is minced: set aside.

Heat oil in large saucepan over medium heat. Add onions and cook until soft, but not browned. Add garlic and cook a minute longer, but do not allow garlic to brown. Add the zucchini-spinach mixture, chilies, olives and oregano and continue to cook, stirring often for about 5 minutes. (filling should be cooked, but still a little crunchy)/ Add salt and cool mixture. Stir in the cheeses and lime juice and set aside (refrigerate if not using immediately).

(Yield about 4 cups (enough for 12 enchiladas, plus about 2 cups extra which can be used in another dish such as quesadillas or to double the enchilada recipe.)

Tomatillo Sauce

2-4 serrano chilies
1 lb tomatillos, husks removed
1/4 cup, chopped cilantro
1/2 cup chopped onion
2 tablespoon oil
1 clove garlic, minced
1 tablespoon peanut butter (optional)
1/2 teaspoon salt (or salt to taste)

Combine the serranos with 3 cups water in a saucepan; bring to a boil and cover and simmer for abut 10 minutes. Add tomatillos, replace lid and continue simmering for 8 minutes more. (the tomatillos should be cooked through, but not falling apart.) Remove tomatillos and serranos from pan, reserving the liquid; cool.

Remove stems and seed from the serranos and place in the bowl of a food processor or blender. Add tomatillos, cilantro and onions and blend mixture for about 30 seconds (sauce should be well blended, but still retain some texture); set aside.

Heat oil in a saucepan over medium heat, add garlic and cook for about 20 seconds (do not allow garlic to brown). Add the chilies-tomatillos mixture, 1/2 cup of the reserved cooking liquid, and the peanut butter and simmer for 10-15 minutes or until the sauce firmly coats a spoon. Add salt and cook another minute. Remove from heat and set aside until ready to use. Yield" about 2 cups (enough for 12 enchiladas)