Spinach Mushroom Enchiladas

Lime, cilantro and Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser.

Spinach Mushroom Enchiladas

Yield: 6 servings.

Ingredients:

• 1 pound baby portobello mushrooms, chopped
• 1 small onion, finely chopped
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1/4 cup white wine or chicken broth
• 12 ounces chopped fresh spinach, coarsely chopped
• 1/2 teaspoon seasoned salt, divided
• 3/4 cup water
• 1/4 cup lime juice
• 1 tablespoon chicken bouillon granules
• 1 tablespoon garlic powder
• 1-1/2 cups (12 ounces) sour cream
• 1/2 cup minced fresh cilantro
• 12 corn tortillas (6 inches), warmed
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• Crushed red pepper flakes, optional

Directions:

1. In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
2. Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
3. In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
4. Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° for 14-18 minutes or until heated through. Sprinkle with pepper flakes if desired.

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