Mo'Chilada
                          (Spinach & Cheese Enchilada)

                                                                  

 

                                             

Sauce:
3 tbsp chili powder
1 small can of tomato paste
1 large can of tomato sauce(I used 24oz. of Mexican tomato sauce)
1/2 tsp cayenne pepper
salt and pepper to taste

 

Stuffing:
Sautee 1 onion, 3 cloves of garlic, 1pkg of mushrooms (sliced) and 1pkg of spinach in olive oil
shred a block of pepper jack

I found that if you warm the tortillas first (before you dip them in sauce), they don't break when you roll them up.
Dip the tortilla in the sauce and then add stuffing.
Roll the tortilla filled with the stuffing and some pepper jack cheese.

Put enchiladas side by side in casserole dish top with a little cheese then pour the remainder of the sauce over caserole.
Cook at 350 degrees for 20--30 min.

 

* you can serve this with Mexican Crema