Vegetarian Spinach and Mushroom Enchiladas

By Randy Tolleson

5.0 / 5

30min

35min

3 tablespoons butter
1 pound mushrooms cleaned and sliced
1 cup onion coarsely chopped
8 ounces fresh spinach washed, stemmed, and coarsely chopped
salt and ground black pepper to taste
1 (10 ounce) can Mexican-style diced tomatoes with lime and cilantro (such as Rotel®) half drained
1 (8 ounce) package Neufchatel cheese
1 (16 ounce) container sour cream divided
½ teaspoon ground cumin
20 corn tortillas
1 pound shredded Monterey Jack cheese
1 (8 ounce) jar salsa or as needed