Spinach Mushroom Cheese Enchiladas Verde

I got the idea for these enchiladas from an Amy's Meal (I love Amy's meals):

Attrition

Spinach Mushroom Cheese Enchiladas Verde

Oil
1 medium sized package of baby portobello mushrooms chopped
1 medium sized carrot diced
1/2 onion chopped
3 large garlic cloves minced
1 1/2 bags of frozen chopped spinach
1/2 Cup frozen corn
 2 T cumin
1/2 tsp dried oregano
1 tsp garlic salt
2 tsp chili powder (or to taste for spiciness)
salt and pepper to taste
1/3 Cup white wine
1 Cup half and half (you could easily leave this out or use regular milk)
1 4 oz can of green chilis
1 1/2 Cups Monterey Jack cheese shredded
1 1/2 Cups Manchengo Cheese shredded
2 green onions chopped
3/4 Cup cilantro chopped
Bottle of Chili Verde Sauce
1 package of corn tortillas
Extra garlic powder, cumin and chili powder  if desired for top

1. Rinse the mushrooms well and dry thoroughly. Thaw Spinach and get out as much moisture as possible (push water out in colander).
2.  Cook chopped onions, mushrooms, and carrots in oil on med-high until soft.
3. Once soft, add wine and cook down, scraping bits off the bottom until wine evaporates.
4. Add Spinach, corn, and seasonings to pan and combine thoroughly . Mix in 1/2 Cup of the half and half and the full can of green chilis plus 1/4 cup chopped cilantro and half of the green onions.
5. Put ratio of 1 Cup chili verde sauce:2 Tbsp half and half in a large bowl or baking pan. Then In a 9x13 baking pan pour a thin layer of chili verde. Dip corn tortillas in mixture of chili verde sauce/half and half then fill tortillas with spinach/mushroom mixture and a bit of each type of cheese.
6.  Roll up each tortilla and place in 9x13 inch baking pan. Top tortillas with the rest of cilantro, green onions, about a cup of chili verde sauce plus the leftover cheese and half and half. I also sprinkled garlic powder, cumin and chili powder over the top.
7. Bake at 350 degrees for about 20 minutes or until cheese is melted and edges are toasty.

In Pictures

Rinse the mushrooms well and dry thoroughly

Cook chopped onions, mushrooms, and carrots in oil on med-high until soft.

 Once soft, add wine and cook down, scraping the bottom until wine evaporates.

  Add Spinach, corn, and seasonings to pan and combine thoroughly.

 Add 1/2 Cup of the half and half and the full can of green chilis plus 1/4 cup cilantro and half of the green onions.

Dip corn tortillas in mixture of chili verde sauce and half and half then fill tortillas with spinach/mushroom mixture and a bit of each type of cheese. Roll up each tortilla and place in baking pan (with chili verde on bottom). Top with rest of cilantro, green onions, about a cup of chili verde sauce and leftover cheese and half and half. I also sprinkled garlic powder, cumin and chili powder over the top.

Bake at 350 for about 20 minutes or until cheese is melted and edges are toasty.