Spinach Enchiladas

These are super easy to throw together and perfect for summer parties because they're light yet perfect for soaking up margaritas. You can make them entirely vegan or add chicken... Either way, they will rock the party.

Ingredients

10 burrito size flour tortillas
2 pkgs. enchilada sauce mix
2- 6 oz. cans tomato paste
3 - 4 cups spinach
1 1/2 cups sliced mushrooms
1 small finely chopped white onion
1/2 cup scallions
10 oz. frozen corn
1 large can sliced olives
6 oz. Monterey Jack Cheese
6 oz. Sharp Cheddar Cheese
1/2 rotisserie chicken (if desired)
2 tbs flax oil
1 tbs. peanut oil

Directions:

Prepare sauce mix as directed with tomato paste. Steam spinach for 3 minutes, then drain and set aside. Sautee mushrooms and onion in oils. Put small amount of sauce in the bottom of large, rectangular pan. Fill each tortilla with a few slices of chicken (if desired), 1/6 cup spinach, 1/4 cup corn. mushrooms, olives, jack cheese, and then top with sauce. Roll the tortilla so the edges are face down. Repeat with remaining enchiladas. Cover all of them with the remaining sauce and bake at 350 for 20 minutes. Top with cheddar cheese and bake for another 10 minutes. Mission accomplished... Now go party.