Fucking Awesome Spinach Queso Enchiladas

These enchiladas are second only to the queso enchiladas at traditional hole-in-the-wall mexican restaurants. Below is the recipe:

Filling:
1/2 bag fresh spinach, coarsely chopped
1 red onion, chopped finely
8 oz quesadilla queso, grated (keep out a couple ounces for garnish)
4 oz goat cheese
1 tbl brown sugar
salt and pepper to taste
a little oil

Enchilada Sauce:
1 7oz can chipotle peppers in adobo sauce
1 8oz can tomato sauce
1 tbl brown sugar
1/2 cup or more water

13 corn tortillas

Saute onion on medium high for about 7 minutes, adding the brown sugar, salt and pepper at about minute 4. Throw in spinach for a minute or so; just enough to begin wilting it. Pour onion and spinach mixture into a bowl and mix the grated cheese and goat cheese in. While onions are sauteing put enchilada sauce ingredients in a small saucepan and simmer over medium/low heat until heated through.

Cook tortillas in a skillet over medium heat for about 30 seconds on each side.

Put about 2 tablespoons of filling in each tortilla and place in a lightly greased 13x9 inch baking dish.

Bake for 20 minutes then pour the enchilada sauce over the enchiladas and top with the remaining cheese. Bake for another 10 minutes then let cool for about 5-10 minutes. Enjoy.