SPINACH AND MUSHROOM ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Spray a 11 3/4 x 7 1/2 x 1 3/4 inch glass pyrex with spray olive oil to coat completely and set aside. Thaw the frozen spinach and squeeze out as much of the water as possible. In a non-stick frying pan heat the olive oil on medium heat until hot but not smoking. Add the mushrooms and saute until all the liquid is released and evaporates. Add the chopped onions to the pan with the mushrooms and saute until the onions are translucent. Season with salt. Combine the mushrooms and onions with the drained and squeezed spinach. Mix in the cream cheese and combine thoroughly. Cover the bottom of the pyrex dish with half of the salsa. Spread about 3 tablespoons of the mixture on each tortilla spreading to cover most of the tortilla. Roll up and place seam down in the pyrex dish. Continue spreading and rolling the tortillas until all have been used. Cover the enchiladas with the remaining salsa. Spread the sharp cheddar cheese over all the enchiladas. Dot with halved olives. Bake uncovered in a 350 degree F. oven for 35 to 40 minutes or until heated through and cheese is melted. Serve immediately.