This a great because it’s baked and pretty easy to make. My daughter n I like it w cheesy Cauliflower casserole.
12 oz package spinach, coarsely chopped
1 lb mushrooms, chopped
1 onion, chopped
3 cloves garlic, chopped
1/2 cup cilantro, chopped
1 tbsp garlic powder
1/4 cup white wine or chicken broth
1/4 cup lime juice
8 oz sour cream
3/4 cup water
1 tsp chicken bouillon or 2 cubes
2 tbsp butter
1/2 tsp season salt
In skillet heat mushrooms and onion in butter until tender. Add garlic. Cook a few min then set aside half.
Add wine or broth to skillet along with spinach and 1/2 season salt. Cook until spinach wilts and the liquid has evaporated.
Spray 13×9 baking dish with cooking spray.
One by one spoon small amount of spinach and mushroom mix into tortilla and roll.
Place seam side down in baking dish
I use the same skillet and pour the water, lime juice, garlic powder, remaining season salt and bouillon in and bring to boil. Add sour cream, cilantro, & the mushroom mix you set aside. Stir until creates sauce. Be patient with this step, it takes a min to thicken.
Pour over the enchiladas. Sprinkle with cheese.
Bake uncovered for 14-18 min.
** you can add anything to the mushroom mix like peppers, squash, hamburger, asparagus. .anything you find tasty!
**you can also use corn or flour tortillas.. Your choice.
We eat them with cheesy Cauliflower casserole