I started this dish by sauteing some white chopped onion and diced pork country style rib. When pork was mostly cooked I added sliced mushroom and cooked until it was just about cooked, and then added some baby spinach. I continued cooking until it was tender and then put the contents in a glass dish (coated with non-stick spray) over 4 corn tortillas. I then poured 2/3 can of Hatch Green Chili Enchilada Sauce over the mixture and then topped with 4 more corn tortillas. I poured the remaining enchilada sauce over the top and then topped with shredded Mexican style cheese and added shredded broiler roasted Anaheim chili. I baked this in the oven for 30 minutes.