INGREDIENTS
2
Anaheim peppers
2 cloves
Garlic
8 oz
Mushrooms
1/2 cup
Onions
3 cups
Spinach, fresh
1 tbsp
Olive oil
10
(6 inch) corn or small flour tortillas
2 cups
Monterey jack cheese
1 cup
Ricotta cheese
1/2 cup
Sour cream
1 19 ounce can
Enchilada sauce