Stacked Spinach and Mushroom Enchiladas - Stonyfield

Ingredients

• 2 tsp oil
• 1/2 small onion (chopped)
• 1 10oz package sliced mushrooms (if slices are thick, rough chop)
• 1 16oz package frozen chopped spinach
• 16 oz salsa verde (or any salsa you like)
• About 1 /4 cup Stonyfield Organic Greek plain Whole Milk yogurt
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• For Garnish: sliced avocado, chopped tomatoes and/or cilantro leaves.