1.Heat the oil in a pan. saute the onions, chillies and garlic for 5 minutes, till the onions turn pink. Add some  cumin powder, pepper and salt.

2.Then add the tomatoes, spanich and the mushrooms, one by one, and cook for 2 minutes each.

3.Add the chilli powder. Tabasco and vinger and saute over heat for 2 minutes. Add  the coriander and take off the fire.

4.Add the capsicum and mix well.

5.Take the soft tortials and piace the vegetable mixture in the center of each tortilla. Make rolls and arrange in an ovenproof dish with the seam side down.

6.Top these enchiladas with the white sauce and with the chesse. Bake in the oven till oven till the chesse melts. Serve hot with salsa.