INGREDIENTS
1 lb
Baby portobello mushrooms
1/2 cup
Cilantro, fresh
3
Garlic cloves
1 tbsp
Garlic powder
1
Onion, small
12 oz
Spinach, fresh
1 tbsp
Chicken bouillon granules
1/4 cup
White wine or chicken broth
1/4 cup
Lime juice
1
Red pepper flakes
1/2 tsp
Seasoned salt
12
Corn tortillas (6 inches)
2 tbsp
Butter
1 1/2 cups
Monterey jack cheese
1 1/2 cups
Sour cream
3/4 cup
Water