Spicy Spinach Mushroom Enchiladas

• portabella mushroom caps↗2

  diced

• large white mushrooms↗2

  diced

• fresh spinach↗4

  chopped

• medium onion↗1

  diced

• cumin↗1⁄2 teaspoon
• garlic powder↗1⁄2 teaspoon
• salt↗

  to taste

• crushed red pepper flakes↗

  to taste

• red enchilada sauce2 cups
• reduced-fat cheddar cheese↗3 cups
• corn tortillas↗12

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Spray a large skillet with nonstick cooking spray and heat over medium heat.

3. 3

   Add onions, cumin, garlic powder, salt, and crushed red pepper, and saute until onions are clear and soft, stirring frequently.

4. 4

   Add mushrooms and stir to combine. Cook over medium-low heat until mushrooms are cooked through, stirring occasionally.

5. 5

   Add spinach and 1/2 cup enchilada sauce. Cover, reduce heat to low and cook until spinach is wilted. Remove from heat.

6. 6

   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.

7. 7

   Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.

8. 8

   Bake uncovered at 350 degrees for 15-20 minutes.

9. 9

   Serve with sour cream and salsa.