Fresh Spinach and Mushroom Enchiladas

 

Fresh Spinach and Mushroom Enchiladas

1 tablespoon olive oil
1/2 cup chopped onions

8 oz mushrooms, sliced
2 cloves garlic, minced

2 chopped Anaheim peppers (optional)
3 cups fresh spinach, washed
1 cup ricotta cheese
1/2 cup sour cream, low fat works
2 cups shredded Monterey Jack cheese, divided
10 (6 inch) corn or  small flour tortillas
1 (19 ounce) can enchilada sauce

Preheat the oven to 375 degrees.
Heat olive oil in a saucepan over medium heat. Add onion; cook until onions are soft, about 3-5 minutes. Add mushrooms cook for an additional 3 minutes. Add the garlic and Anaheim peppers and cook for a few minutes until fragrant. Stir in spinach, and cook for about 3-5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes, until sauce is bubbling and cheese is lightly browned at the edges.