Spinach and Mushroom Enchiladas

1lb fresh spinach – washed & dried

4 ounces fresh mushrooms – washed, dried & sliced

1 Teaspoon chopped fresh garlic

1 Tablespoon onion – chopped

1 tablespoon Canola oil

Salt, paprika and cayenne pepper (to taste)

4 ounces shredded Monterrey Jack cheese

4 6" corn tortillas - softened

8 ounces Chili con Queso

In a large sauté pan, heat oil, add onion and garlic, cook until onions are clear. Add salt and spices; add mushrooms cook for 5 minutes. Add spinach and cook until wilted, stirring constantly. Adjust seasonings. Fill softened corn tortillas with spinach, mushrooms and Jack cheese. Roll tortillas and cover with hot chili con queso; heat for 5 minutes in 350 degree oven.