Ingredients
corn tortillas- 12
cooking oil (Canola or other)
Filling:
8 oz raw spinach
8 oz chopped cremini (or other) mushrooms
2 tbs butter
4 cloves garlic
1 1/4 cup grated Mexican cheese
1 10 oz can red enchilada sauce
Preparation
To soften tortillas:
Dip 12 corn tortillas, one at a time, in a shallow pan of hot cooking oil for about 5-10 seconds each. Allow to cool.
To prepare filling:
Sautee 8 oz small diced cremini mushrooms in 2 tbs butter in large pot. Sautee 4 cloves minced garlic with mushrooms until fragrant. Add 8 oz package baby spinach and sautee until barely wilted- remove from heat and cool. Fold in 1 cup grated Mexican cheese blend to spinach mixture. Season mixture w salt, pepper and pinch of cayenne if desired.
Construct enchiladas: Spray a 13 x 9 baking dish w cooking spray. Fill and roll tortillas (like fat cigars)and place seam side down in dish. Pour red enchilada sauce over top and sprinkle w remaining 1/4 cheese.
Bake in 400 deg oven for 20-25 min (until browned and bubbling)
