Try this vegetarian enchilada recipe tonight!
½ pound crimini mushrooms, sliced
½ tablespoon ground cumin
½ teaspoon sea salt
1 bunch spinach, washed and torn
1 jar Sweet Creek Green Enchilada Sauce
6 ounces sour cream
12 corn tortillas
½ pound cheddar cheese, grated
1 bunch green onions, chopped
1 bunch cilantro, chopped
Pre-heat oven to 350 degrees.
Heat the oil in a medium size skillet, preferably cast iron. Add the chopped mushrooms and the ground cumin. Sauté until the mushrooms are browned and have lost most of their moisture. Add the salt and sauté an additional few minutes.
Add the spinach and cook just until it wilts in the mushrooms. Remove from heat and set aside.
In a small bowl, combine the enchilada sauce with the sour cream.
Pour a little of the sauce in the bottom of a 12 inch cast iron skillet or similar sized baking dish.
Add 2 ½-3 of the tortillas, then some of the mushroom/spinach mixture followed by a sprinkling of cheese, green onions and cilantro. Add more sauce, then tortillas, etc until there are no more tortillas. Save back a little cheese to be the final layer on top.
Bake for about 30 minutes and let sit for another 10 before slicing.