Ingredients
1/2 pound sliced fresh mushrooms1 package (6 ounces) fresh baby spinach2 green onions, chopped1 tablespoon butter2 garlic cloves, minced2 cups shredded Colby-Monterey Jack cheese, divided1 cup ricotta cheese1/2 cup sour cream1 can (10 ounces) green enchilada sauce1 can (10 ounces) red enchilada sauce12 corn tortillas (6 inches), warmed
Preparation
Place mushrooms in a food processor; cover and process until finely chopped. Transfer to a bowl. Place spinach in food processor; cover and process until finely chopped.
In a large skillet, saute mushrooms and onions in butter until mushrooms are tender. Stir in spinach and garlic; cook until liquid has evaporated, about 5 minutes longer. Remove from the heat. Stir in 1-1/4 cups Colby-Monterey Jack cheese, ricotta and sour cream.
Combine enchilada sauces; spread 1/2 cup in a greased 13x9-in. baking dish. Place 1/4 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining enchilada sauce over the top.
Cover and bake at 375° until heated through, 20-25 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer. Let stand for 10 minutes before serving.
