Springtime Spinach Enchiladas

Ingredients

• 3 tablespoons olive oil
• 1 cup yellow onions chopped
• 1 tablespoon Garlic crushed
• 4 cups red bell pepper diced
• 1 teaspoon red chili flakes
• 1/2 teaspoon Salt
• 2 cups Mushrooms sliced
• 7 ounces fresh spinach coarsely chopped
• 1 1/2 cups Monterey Jack cheese grated
• 1/4 cup fresh cilantro coarsely chopped
• 1 cup sliced almonds or sunflower seeds toasted
• 3 cups Mexican red sauce (see recipe), or store-bought
• 6 corn tortillas (up to 8), or flour tortillas

Instructions

1. 1. Preheat oven to 350F. In a deep saucepan, saute the onions, garlic, bell peppers, chili and salt in the oil until tender. Stir in the mushrooms and spinach and cook until most of the moisture evaporates and the spinach has wilted. Remove from heat and stir in 1/2 cup of the cheese, the cilantro, and the toasted almonds or sunflower seeds.
2. 2. Divide the mixture evenly into 6 to 8 tortillas. Roll up and lay into a lightly oiled baking dish. If using corn tortillas, top each enchilada with red sauce immediately after rolling so they dont split. Top with enchilada sauce and the remaining cup of cheese. Bake in preheated oven until bubbly and golden, approximately 45 minutes.