Creamy Spinach & Mushroom Enchiladas

• 1 cup whipping heavy cream
• 2 cups salsa verde
• 1 knorr reduc sodium chicken flavor bouillon cube
• 2 tablespoons olive oil
• 1 cup onions
• 2 cups sliced mushrooms
• 10 ounces baby spinach leaves
• 12 corn tortillas
• 1 1/2 cups swiss cheese shredded, about 6 oz
• 1 knorr garlic minicub
• 1 1/2 cups chees fresco queso

1. Preheat oven to 350u0b0F.
2. Cook cream in medium saucepan over medium-high heat until cream is reduced by half, about 7 minutes, stirring occasionally. Stir in salsa verde and Bouillon and simmer, stirring occasionally, until bouillon is dissolved, about 2 minutes; set aside.
3. Heat olive oil in large nonstick skillet over medium-high heat and cook onion until golden, about 3 minutes. Stir in mushrooms and cook until tender, about 2 minutes. Add spinach, in batches, and cook until wilted, about 4 minutes. Remove from heat, then stir in MiniCube and queso fresco cheese.
4. Pour 1/2 cup cream sauce into 13 x 9-inch baking pan; set aside.
5. Wrap 4 tortillas in damp paper towel and microwave until steamed, about 45 seconds; repeat with remaining tortillas. Spoon about 1/4-cup spinach filling onto each tortilla; roll-up. Arrange seam-side-down in prepared baking pan. Pour on remaining cream sauce, then sprinkle with Swiss cheese. Bake 15 minutes or until cheese is melted.

whipping heavy cream, salsa verde, knorr reduc, olive oil, onions, mushrooms, baby spinach, corn tortillas, swiss cheese, knorr garlic, chees fresco

Taken from www.yummly.com/recipe/Creamy-Spinach-_-Mushroom-Enchiladas-1531692 (may not work)