Spinach Mushroom Enchiladas Recipe: How to Make It

Ingredients

• 1 pound baby portobello mushrooms, quartered and sliced
• 1 small onion, finely chopped
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1/4 cup white wine or chicken broth
• 12 ounces chopped fresh spinach, coarsely chopped
• 1/2 teaspoon seasoned salt, divided
• 3/4 cup water
• 1/4 cup lime juice
• 1 tablespoon chicken bouillon granules
• 1 tablespoon garlic powder
• 1-1/2 cups sour cream
• 1/2 cup minced fresh cilantro
• 12 corn tortillas (6 inches), warmed
• 1-1/2 cups shredded Monterey Jack cheese
• Crushed red pepper flakes, optional