Spinach Mushroom Enchiladas

• 1 pound baby portobello mushrooms, chopped
• 1 small onion, finely chopped
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1/4 cup white wine or chicken broth
• 12 ounces chopped fresh spinach, coarsely chopped
• 1/2 teaspoon seasoned salt, divided
• 3/4 cup water
• 1/4 cup lime juice
• 1 tablespoon chicken bouillon granules
• 1 tablespoon garlic powder
• 1-1/2 cups sour cream
• 1/2 cup minced fresh cilantro
• 12 corn tortillas (6 inches), warmed
• 1-1/2 cups shredded Monterey Jack cheese
• Crushed red pepper flakes, optional

1. In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
2. Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
3. In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
4. Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350u0b0 for 14-18 minutes or until heated through. Sprinkle with pepper flakes if desired.

portobello mushrooms, onion, butter, garlic, white wine, fresh spinach, salt, water, lime juice, chicken bouillon granules, garlic, sour cream, fresh cilantro, corn tortillas, shredded monterey jack cheese, red pepper

Taken from www.tasteofhome.com/recipes/spinach-mushroom-enchiladas/ (may not work)