Dave's Zesty Spinach And Mushroom Enchiladas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 cup green onion, chopped
• 3 garlic cloves, minced
• 2 frozen chopped spinach, thawed, drained and squeezed dry
• 2 cups sliced mushrooms
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 teaspoon chili powder
• salt and pepper, to taste
• 1 cup ricotta cheese
• 1/2 sour cream
• 2 cups monterey jack cheese, shredded
• 20 corn tortillas
• 1 (19 ounce) can enchilada sauce (we spike this with a little coriander, cumin, and chili powder, too)
• 0.5 (16 ounce) jar salsa

Recipe

• 1 preheat oven to 375 degrees.
• 2 melt butter in a saucepan over medium heat. add the garlic and green onion and saute for a few minutes until fragrant but not brown. stir in the spinach, mushrooms, and spices and saute about five more minutes.
• 3 remove saucepan from heat and stir in the ricotta cheese, sour cream, and half the monterrey jack cheese.
• 4 in a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. 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" baking dish that's been sprayed with a little cooking spray.
• 5 pour enchilada sauce over the top, garnish each roll with salsa, and sprinkle with the other half of the monterrey jack cheese.
• 6 bake, uncovered, for 15 to 20 minutes until sauce is bubbling and cheese is slightly browned around the edges.