Ingredients

• 3 tablespoons butter
• 1 pound mushrooms , cleaned and sliced
• 1 cup coarsely chopped onion
• 8 ounces fresh spinach - washed , stemmed, and coarsely chopped
• salt and ground black pepper to taste
• 1 , 10 ounce
• 1 , 8 ounce
• 1 , 16 ounce
• 0.5 teaspoons ground cumin
• 20 corns tortillas
• 1 pound shredded Monterey Jack cheese
• 1 , 8 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
3. 3 Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
4. 4 Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
5. 5 Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
6. 6 Bake in the preheated oven until heated through, about 20 minutes.
7. 7 Garnish individual servings with remaining sour cream and salsa.

Nutrition per serving