Spicy Spinach Mushroom Enchiladas - cooking recipe

Ingredients

2 portabella mushroom caps, diced
2 large white mushrooms, diced
4 cups fresh spinach, chopped
1 medium onion, diced
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt, to taste
crushed red pepper flakes, to taste
2 cups red enchilada sauce
3 cups reduced-fat cheddar cheese
12 corn tortillas

Preparation

Preheat oven to 350 degrees.
Spray a large skillet with nonstick cooking spray and heat over medium heat.
Add onions, cumin, garlic powder, salt, and crushed red pepper, and saute until onions are clear and soft, stirring frequently.
Add mushrooms and stir to combine. Cook over medium-low heat until mushrooms are cooked through, stirring occasionally.
Add spinach and 1/2 cup enchilada sauce. Cover, reduce heat to low and cook until spinach is wilted. Remove from heat.
Stir in 1 cup cheese to spinach and mushroom mixture. Roll up 1/2 cup of mixture in each corn tortilla and place each enchilada seam-down in ungreased 9x13 pan.
Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
Bake uncovered at 350 degrees for 15-20 minutes.
Serve with sour cream and salsa.