Spinach and Mushroom Enchilada Casserole - MA SNAP-ED

Ingredients

• 2 teaspoons olive oil
• 1 onion (medium, chopped)
• 2 garlic cloves (minced)
• 3 yellow banana chile peppers (seeded, deveined and minced)
• 3 pounds mushrooms (sliced)
• 1 cup enchilada sauce (14 ounce can, preferably green)
• 8 corn tortillas (6 inch, cut in half)
• 1/4 teaspoon salt
• 1/2 teaspoon oregano leaves (dried)
• 2 packages frozen chopped spinach (10 ounce, thawed)
• 6 1/2 ounces reduced fat monterey jack cheese (grated)