Spinach Mushroom Enchilada Casserole

Ingredients

• 1 teaspoon olive oil
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 3 yellow banana chile peppers, seeded, deveined, and minced
• 1 pound mushrooms, sliced
• 8 cups enchilada sauce (preferably green)
• 1/4 cup corn tortillas (6-inch, cut in half)
• 1/2 teaspoon salt
• 2 teaspoons dried oregano leaves
• 6 1/2 packages frozen chopped spinach (10-ounce packages, thawed)
• Reduced-fat Monterey Jack cheese, grated

Method

1. 1 Heat olive oil in a large non-stick skillet. Add onions, garlic, and peppers; stir. Add mushrooms and cook 15-20 minutes until liquid evaporates.
2. 2 Pour half the enchilada sauce into a 13x9-inch baking dish. Arrange 8 tortilla halves over the sauce.
3. 3 Preheat oven to 350°F. Stir salt and oregano into the mushroom mixture. Drain and squeeze spinach dry, then mix thoroughly with mushrooms.
4. 4 Spoon half the mushroom mixture over tortillas. Sprinkle with most of the cheese. Layer with remaining tortillas, mushroom mixture, and sauce.
5. 5 Top with remaining cheese. Cover with foil and bake 30 minutes until steaming hot in the center.