Spinach and Mushroom Enchiladas

Instructions

1. 1

   Heat oven to 375°F. Sauté mushrooms, diced onion and garlic in oil over medium-high heat 7 minutes until browned. Add spinach and cumin and cook until wilted; season with salt.

2. 2

   Stir the sour cream and 1 cup of cheese into the vegetables.

3. 3

   Spread 1/2 cup enchilada sauce in a 9x13 dish. Warm the tortillas, fill each with the vegetable mix and roll seam-side down in the dish.

4. 4

   Pour over the remaining sauce, sprinkle with the rest of the cheese and bake 20 minutes until bubbling.

5. 5

   Rest 5 minutes before serving. Assemble a day ahead and refrigerate, then bake 30 minutes.