Mushroom Spinach Enchiladas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground lamb (**see substitution note)
• garlic, minced to taste
• 1/4 cup chopped onion
• chili powder
• creole seasoning
• 8 ounces sliced mushrooms
• 6 ounces spinach, stems removed and torn
• 2 tablespoons light cream cheese
• 16 ounces green tomatillo sauce (you can substitute regular tomato sauce)
• 4 large flour tortillas
• 1/3 cup shredded cheese
• 1/4 cup sour cream
• cilantro, for garnish

Recipe

• 1 cook lamb in large skillet over medium heat. (**i sometimes will substitute cooked shredded lamb roast. if so, i add the shredded lamb just long enough to heat through after i saute the vegetables but before adding the spinach.).
• 2 add garlic, chili powder, creole seasoning, mushrooms and onion. saute 5 minutes.
• 3 add spinach and cook for 1 minute or until spinach wilts.
• 4 add cream cheese, cook 2 minutes or until cheese melts.
• 5 heat sauce in microwave.
• 6 soften tortillas in microwave.
• 7 stir 1/4 of the sauce into the meat mixture.
• 8 spoon mixture into the center of each tortilla, fold and arrange in 13x9 pan.
• 9 top with remaining sauce and sprinkle with cheese.
• 10 bake at 375 until cheese melts, about 15-20 minutes, depending on your oven.
• 11 serve topped with sour cream and cilantro.