Green Chile Enchiladas

I have now made this recipe several different ways and it seems each time I try something new I perfect it a little more, so maybe you can add your twist.  BTW when I make the vegan version of this there have never been any complaints from the "meat eaters" in my life.

Green Chile Sauce
1 White onion
3-4 cloves garlic
1 can condensed cream of mushroom (vegan portobella version of this is yummy)
About 1 can Vegetable broth (depending on how thick you like it)
3-6 tomatoes diced
Cumin, Salt, Pepper, Chile Powder (to taste)
Fresh roasted green chile (as much as you can handle)

Sautee the 1st two ingredients with some olive oil until onions are clear but not brown.  Throw the rest in bring to a boil then let simmer for about 20 minutes.

Then in a glass pan start with a layer of sauce, add layer of corn tortillas, add layer of cheese (vegan or not a yellow variety is usually used).  Keep alternating these layers until last layer has both sauce and cheese.  Bake in oven for about 20 minutes or until cheese is melted.

I usually make a quick rice cooked with cilantro and add lime to it after cooked.

I'll post a picture if it's not all gone by the time I get home!