Vegetarian Spinach and Mushroom Enchiladas

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

In a large skillet over medium-high heat, melt the butter. Add the sliced mushrooms and chopped onion. Cook, stirring occasionally, until the onions are translucent and the mushrooms have released their moisture and are lightly browned, approximately 7-10 minutes.

Add the coarsely chopped spinach to the skillet and toss until it wilts, about 3 minutes. Season generously with sea salt and freshly ground black pepper. Remove from heat and set aside.

In a small saucepan over medium heat, combine the diced tomatoes (half drained), softened neufchatel cheese, 8 ounces of sour cream, and ground cumin. Stir continuously until the cheese is melted and the mixture is smooth and well combined, about 1 minute. Remove from heat.

To soften the corn tortillas for easy rolling, wrap them in between two damp paper towels and microwave on high for 30 seconds to 1 minute, or until pliable.

Assemble the enchiladas: Scoop about 2 tablespoons of the spinach and mushroom mixture, 1 tablespoon of the cream sauce mixture, and 1 to 2 tablespoons of shredded Monterey Jack cheese into a warmed tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

Pour any remaining cream sauce mixture evenly over the top of the rolled enchiladas. Sprinkle any remaining shredded Monterey Jack cheese generously over the top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, or until heated through and the cheese is melted.

Remove the foil and bake for another 5 minutes, or until the cheese is bubbly and lightly golden brown.

Remove from the oven and let stand for a few minutes before serving. Garnish each serving with a dollop of the remaining sour cream and a spoonful of your favorite salsa.