Spinach and mushroom enchiladas

 
                      Spinach and Mushroom Enchiladas
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         onion -- diced
    6      cloves        garlic -- minced
      1/2                a pound of fresh mushrooms -- chopped
    3      cups          fresh spinach -- washed
    1      dash          salt
    1      cup           Monterey Jack cheese -- grated
                         corn tortillas
 
 Saute everything in the order of appearance EXCEPT the cheese, adding the spina
 ch at the last possible moment (you want it to be tender and bright green, but 
 not totally wilted and mushy).
 
 Assemble the usual way, and place in a pan or casserole dish with a shallow lay
 er of the green or red sauce of your choice already in the bottom.  (You'll nee
 d about 3 cups, so you may want to buy more than one jar.) Cover with sauce and
  bake (covered) for 30 - 45 minutes at 350º, or until bubbly hot all through.
 
 NOTE: There was no info with this recipe about how many servings this yields or
  how many corn tortillas to use.
 
 Converted by MC_Buster.
 
 
 
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