Spinach Enchiladas with Creamy Salsa Verde

This is my adaptation of a simpler spinach enchilada recipe I came across.  For me, just spinach and cheese doesn't cut it.  So enter in more veggies and Mexican spices and you have something worth eating!  It was super tasty, healthy, and my husband who gave me "that look" when I said it was vegetarian even liked it.  It was birthed by a bagged spinach sale.  At only 50 cents a 10 ounce bag, I knew I had to make it into dinner.  

Ingredients

1 T canola oil
5 mini orange peppers thinly sliced
1/2 of a large vidalia onion finely minced
1 teaspoon cumin
1 teaspoon chili powder
1 T sugar
2 T chicken broth or water
salt
pepper
8 ounces fresh mushrooms sliced
1 cup low fat sour cream
1 cup salsa verde (choose a heat of your preference)
1 ten ounce bag of fresh spinach finely chopped
1 and 1/4 cups of Monterrey jack cheese
6 flour tortillas

Instructions
Preheat the oven to 350 degrees...

1.  Finely chop spinach and set aside in large mixing bowl.
2.  Heat a nonstick skillet on medium high heat.  Add oil when pan is hot.
3.  Add onions to pan and saute for about two minutes.
5.  Reduce heat to medium.
5.  Add peppers and cook for one minute.
6.  Add cumin, chili powder, sugar, broth, and salt and pepper to taste to onions and peppers.
7.  Stir spices and broth into vegetables until combined.
8.  Add mushrooms to mixture, stir to combine.
9.  Cook all until slightly tender - only a few minutes.
10. When tender, empty skillet contents into bowl with spinach and stir to combine.  Set aside.
11.  Spray non stick spray on a 9x13 pan.
12.  Mix sour cream and salsa together in mixing bowl.
13.  Spread a 1/2 cup of sour cream/salsa mixture on the bottom of the pan.
14.  Add 1 cup of  sour cream and salsa mixture to prepared spinach and vegetables.
15.  Add 1 cup of shredded cheese to spinach mixture.  Stir all ingredients together.
16.  Fill each tortilla with spinach filling, roll up and place seam side down in baking dish. 
17.  Use remaining 1/2 cup of sour cream/salsa mixture to spread over top of tortillas. 
18.  Bake in oven for 25-30 minutes or until tortillas are browned.  Sprinkle 1/4 cup cheese over the top in last  few minutes of baking.

Weight Watchers Points Value* = 9 points per enchilada
*not endorsed or figured by WW - these are calculated by blog author