Spinach and Mushroom Enchilada Casserole | MyPlate

Ingredients

• 2 teaspoons olive oil (or oil of your choice)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 3 yellow banana peppers (seeded, deveined, and minced)
• 3 pounds mushrooms (sliced)
• 1 cup green enchilada sauce (approximately one 10 oz can)
• 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 box, thawed)
• 6 1/2 ounces reduced fat Monterey jack cheese (grated)