Step 1

Preheat oven to 350°F.

Step 2

Thaw frozen spinach in microwave by heating for 2 to 3 minutes. Ring out as much water as possible.

Step 3

Heat large skillet with olive oil over medium-high heat.

Step 4

Add in diced onions and cook for 7 minutes or until the onions soften and the edges begin to caramelize.

Step 5

Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. Cook for about 8 more minutes, until mixture has cooked down.

Step 6

Warm corn tortillas in the microwave in 30 seconds until soft and pliable.

Step 7

In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the spinach mixture into a warm tortilla. Top mixture with a sprinkle of shredded cheese and roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.

Step 8

Pour the red enchilada sauce evenly on top of the enchiladas. Top with remaining shredded cheese.

Step 9

Bake for 20 minutes or until cheese starts to bubble.

Step 10

Serve with chopped cilantro, onions and cotija cheese.