I made these tonight for a bunch of men and they loved them!

Spinach Mushroom Enchiladas

8 oz. baby portabella mushrooms, sliced       1/2+ cup ricotta cheese

1/2 cup onion, chopped                                corn tortillas

1 Tbsp. olive oil                                            28 oz. green chili enchilada sauce

Salt, pepper & garlic powder                         sour cream or Greek yogurt

1 pkg. frozen chopped spinach                     

Saute mushrooms and onion in oil, season with salt, pepper and garlic powder.  Cook until the pan is just dry.  Squeeze all liquid out of spinach and add to mushroom mixture, mixing well.  Add ricotta cheese to the spinach mixture until creamy.  Heat corn tortillas (either in skillet or wrapped in towel in microwave).  Put a spoonful down center of each tortilla and roll up.  Mix ½ cup of sour cream or Greek yogurt with ½ cup green chili enchilada sauce and spread in bottom of 11X13” baking dish.  Put the rolled up enchiladas on the sauce, in the dish.  At this point, you can either mix the enchilada sauce with more of the sour cream or yogurt, or just the green enchilada sauce.  You can make it as creamy as you like or not – both are good.  Cover with enchilada sauce and bake until bubbly, about 20 minutes at 350 degrees.  I like mine with green sauce and the sour cream/yogurt on the side.