These enchiladas have a great creamy spinach sauce but sadly are not very photogenic.  Starting with the initial recipe, I made several modifications to create my own Creamy Spinach, Turkey and Mushroom Enchiladas.  I added about a pound of Cremini mushrooms to both balance the turkey flavor and to add some more substance to the enchiladas.  I also used Anaheim peppers rather than poblano because I couldn't find any poblano peppers.  Anaheim are smaller than poblano so I used four but I could have used even more since I like a hefty dose of veggies.  In hindsight, I should have also thrown in a few jalapeños for added heat but since I didn't our version was a bit less spicy than we'd have liked.  When I assemble the enchiladas I’ve found it is nice to add a dallop of the sauce into the middle of each enchilada before I roll it up; otherwise you end-up with lots of sauce on the outside but a rather dry inside.  The turkey worked great here and although I knew I was eating leftover turkey it didn't seem that way -  making this a great way to conceal leftover turkey.