Vegetarian Spinach and Mushroom Enchiladas
Cook time:
35 minutes
Prep time:
30 minutes
Cuisine:
Unknown
Author:
Randy Tolleson
Rating:
5.0 / 5.0
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) can Mexican-style diced tomatoes with lime and cilantro (such as Rotel®), half drained
- 1 (8 ounce) package neufchatel cheese
- 1 (16 ounce) container sour cream, divided
- ½ teaspoon ground cumin
- 20 corn tortillas
- 1 pound shredded Monterey Jack cheese
- 1 (8 ounce) jar salsa, or as needed