Ingredients:

SPINACH AND MUSHROOM FILLING:
1 tablespoon butter
1/2 small onion, minced
1 clove fresh garlic, minced
1/2 pound mushrooms, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped
Seasoned salt, to taste

SAUCE:
1 tablespoon butter
1/2 small onion, minced
1/2 pound mushrooms, finely chopped
1/4 cup white wine
3/4 cup water
1 tablespoon seasoned salt
1 tablespoon chicken (bouillon) base
1 tablespoon garlic powder
8 ounces fresh spinach, washed and drained
1 cup heavy cream

TO FINISH:
Oil, for softening tortillas
12 corn tortillas
1 1/2 cups shredded
Monterey Jack cheese

Directions:

To make filling: Heat butter in a large skillet over moderate heat. Add onions,garlic and mushrooms and saute until soft and liquid has evaporated, about 5 to 7 minutes. Add wine and cook for 2 minutes more. Add spinach and seasoned salt and cook, stirring, until spinach is wilted and liquid has evaporated. Remove from heat and set aside.

To make sauce: Heat butter in a large skillet, add onion and mushrooms and sauti until softened. Add wine and cook until liquid has been absorbed, about 2 minutes more. Meanwhile, in a blender, add the water, seasoned salt, chicken base and garlic powder and blend. Add spinach, a little at a time, and blend until mixture is smooth. Add pured spinach mixture to skillet and stir to combine. Add heavy cream and bring mixture to a boil; simmer briefly until desired consistency is attained.

To assemble and cook enchiladas: Preheat oven to 400 degrees. Heat oil in a small pan and dip tortillas briefly in hot oil to soften; drain well between paper towels. Divide filling evenly among the tortillas, fill and roll. Place enchiladas seam side down in a heat-proof baking dish that’s just large enough to hold them comfortably. Pour sauce over enchiladas, top with shredded cheese and bake in preheated oven 15 to 20 minutes.