Spinach Mushroom Enchiladas

Sorry no 'after' picture. They didn't last long enough for that!
Spinach Mushroom Enchiladas

from TOH Magazine

1 lb baby portobello mushrooms

1 small onion, finely chopped

2 Tbsp butter

3 garlic cloves, minced

1/4 cup white wine or chicken broth

12 oz. chopped fresh spinach

1/2 tsp seasoned salt, divided

3/4 c water

1/4 c lime juice

1 Tbsp chicken bouillon granules

1 Tbsp garlic powder

1 1/2 c (12 oz) sour cream

1/2 c minced fresh cilantro

12 corn tortillas, warmed

1 1/2 c (6 oz) 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 mushroom mixture; cook and stir for 2 minutes. Add spinach and 1/4 tsp seasoned salt; cook until spinach wilts and liquid evaporates.

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 3 Tbsp spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 9x13 baking dish. Spoon sauce over top; sprinkle with cheese. bake, uncovered, at 350º for 14-18 minutes or until heated through. Add pepper flakes, if desired.

Delicious hearty dish for those who don't enjoy eating meat:)