Spinach And Mushroom Enchiladas

• corn tortillas- 12
• cooking oil (Canola or other)
• Filling:
• 8 oz raw spinach
• 8 oz chopped cremini (or other) mushrooms
• 2 tbs butter
• 4 cloves garlic
• 1 1/4 cup grated Mexican cheese
• 1 10 oz can red enchilada sauce

1. To soften tortillas:
2. Dip 12 corn tortillas, one at a time, in a shallow pan of hot cooking oil for about 5-10 seconds each. Allow to cool.
3. To prepare filling:
4. Sautee 8 oz small diced cremini mushrooms in 2 tbs butter in large pot.
5. Sautee 4 cloves minced garlic with mushrooms until fragrant.
6. Add 8 oz package baby spinach and sautee until barely wilted- remove from heat and cool.
7. Fold in 1 cup grated Mexican cheese blend to spinach mixture.
8. Season mixture w salt, pepper and pinch of cayenne if desired.
9. Construct enchiladas:
10. Spray a 13 x 9 baking dish w cooking spray.
11. Fill and roll tortillas (like fat cigars)and place seam side down in dish.
12. Pour red enchilada sauce over top and sprinkle w remaining 1/4 cheese.
13. Bake in 400 deg oven for 20-25 min (until browned and bubbling)

corn, cooking oil, filling, spinach, cremini, butter, garlic, cheese, red enchilada sauce

Taken from www.epicurious.com/recipes/member/views/spinach-and-mushroom-enchiladas-50048325 (may not work)