SPINACH ENCHILADAS

1/2 cup vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups chopped fresh spinach
2 cups sliced fresh mushrooms
2 cans (10 ounces each) enchilada sauce, divided use
12 corn tortillas
1 1/2 cups shredded Monterey Jack cheese, divided use
sour cream (to serve)

Preheat the oven to 350 degrees F.

In a large saucepan heat 1 tablespoon of the vegetable oil over medium-high heat. Saute the onion and garlic for 3 to 4 minutes.

Add the spinach and mushrooms and cook, stirring occasionally, for 2 to 3 minutes or until the spinach is cooked through.

Stir in 1/2 cup of the enchilada sauce and mix well. Reduce the heat.

Pour the remaining enchilada sauce in a small skillet over low heat.

In a separate skillet heat the remaining vegetable oil over medium-low heat. Soak the tortillas in the vegetable oil for approximately 30 seconds or until soft; drain on paper towels.

Soak the tortillas in the enchilada sauce for approximately 30 seconds and place in a large baking dish, Arrange 1/4 cup of the spinach mixture and 1 tablespoon Monterey Jack cheese in a line down the center of each tortilla, and roll the tortilla, placing seam side down in the baking dish. Top the enchiladas with the remaining enchilada sauce and cheese.

Bake for 10 to 12 minutes. Let cool; serve with sour cream.

Servings: 6
Source: Vegetarian Cookbook for Cheese Lovers: For Cheese Lovers Tonya Buell