Place all the ingredients for the green sauce in a baking pan. Heat the oven to Convect Roast at 425 degrees and roast for 12-15 minutes, or until you start to see char on the veggies. Transfer the vegetables and juices into a food processer (being sure to scrape all pieces from the bottom of the pan), and pulse the mixture until smooth. 

While the ingredients for your green sauce is in the oven, lightly fry each of your tortillas in oil (no more than 4-5 seconds on each side), and lay them on paper towels arranged over two brown paper bags. (NOTE: An alternative to frying is simply to warm the tortillas on baking pans under the broiler for a minute each side.) 

Assemble the dishes. Coat the bottom of each 8x8 pan you’re using with a bit of the green sauce. Take a tortilla, fill it with your fillings of choice, drizzle a bit of the green sauce over the filling, and then roll the tortilla tightly to enclose. Place enchilada seam-side-down into the pan. Make one batch of each filling until you fill your pan. Continue until you pan is full.

Fillings:

o a bit of chicken, a bit of diced onion, a bit of grated cheese

o chopped spinach, chopped mushrooms, a bit of shredded cheese

o 3-4 shrimps, a bit of cojita cheese

Once your enchiladas are assembled, sprinkle the remaining grated cheese over the top of each pan, and pour the green sauce evenly over each enchilada. (NOTE: be sure to coat all the edges of the tortillas with sauce so they don’t over-crisp while baking.) Cover with foil for baking. 

Bake in Convection at 400 degrees until you see sauce beginning to bubble along side of baking dish. Once bubbling (after about 15-18 minutes), remove foil and turn on BROIL. Allow the pans to sit under the broiler just until the cheese starts to brown. NOTE: watch carefully so the cheese doesn’t burn.