SPINACH ENCHILADAS

I had lots of leftover bits and pieces in the fridge, so I tried to tie them all together by inventing this recipe. It turned out well enough to post on here.

FILLING
1/4 red onion, chopped
1 clove garlic
1 box frozen spinach, thawed
1 small can mushrooms (actually, I ate half the can while cooking, so I only added the other half:))
1/2 C frozen corn
dash of chili powder
dash of cumin
dash of sea salt

Sautee the onion and garlic in olive oil for a few minutes, then add the spinach, mushrooms and corn, sauteeing until warm. Mix in the chili powder, cumin and salt.

8-10 flour tortillas (ooh, corn tortillas would be good, too)
queso fresco, crumbled

Spray a 9 x 13 casserole dish with nonstick spray. Warm tortillas in the microwave. Fill tortillas with mix, topping the topping with queso fresco. Wrap, enchilada-style of course, and put in dish.

SAUCE
1 C sour cream (reduced fat works)
2 oz. cream cheese (reduced fat works)
a splash of milk
1/2 t. salt
black pepper

Mix ingredients in a mixer until it looks sauce-y. Pour over filled tortillas. Top with cheddar cheese and bake at 325, covered with foil for 25 minutes then uncovered for 5 more.