Ingredients
1 pound baby portobello mushrooms, quartered and sliced1 small onion, finely chopped2 tablespoons butter3 garlic cloves, minced1/4 cup white wine or chicken broth12 ounces chopped fresh spinach, coarsely chopped1/2 teaspoon seasoned salt, divided3/4 cup water1/4 cup lime juice1 tablespoon chicken bouillon granules1 tablespoon garlic powder1-1/2 cups sour cream1/2 cup minced fresh cilantro12 corn tortillas (6 inches), warmed1-1/2 cups shredded Monterey Jack cheeseCrushed red pepper flakes, optional
Preparation
In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.
