Fresh Spinach and Mushroom Enchiladas

We loved this version of veggie enchiladas. Well, Brookie and I did. Not too sure about the boys. They're always looking for the meat. I added onions and fresh mushrooms to the dish to beef up the filing and give it a bit more flavor and interest. The boys like flour over corn tortillas, so I gave in and used flour this time. These kind of reminded me of lasagna because of the ricotta filling. Total prep and cook time- about 40 minutes. Serve it with a salad, chips and Sheri's Salsa. Great for busy fall nights.






Fresh Spinach and Mushroom Enchiladas

adapted from Allrecipes
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1 tablespoon olive oil
1/2 cup chopped onions

8 oz mushrooms, sliced
2 cloves garlic, minced

2 chopped Anaheim peppers (optional)
3 cups fresh spinach, washed
1 cup ricotta cheese
1/2 cup sour cream, low fat works
2 cups shredded Monterey Jack cheese, divided
10 (6 inch) corn or  small flour tortillas
1 (19 ounce) can enchilada sauce



Preheat the oven to 375 degrees.
Heat olive oil in a saucepan over medium heat. Add onion; cook until onions are soft, about 3-5 minutes. Add mushrooms cook for an additional 3 minutes. Add the garlic and Anaheim peppers and cook for a few minutes until fragrant. Stir in spinach, and cook for about 3-5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes, until sauce is bubbling and cheese is lightly browned at the edges.

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