Creamy Spinach & Mushroom Enchiladas

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Cook cream in medium saucepan over medium-high heat until cream is reduced by half, about 7 minutes, stirring occasionally. Stir in salsa verde and Bouillon and simmer, stirring occasionally, until bouillon is dissolved, about 2 minutes; set aside.

3. 3

   Heat olive oil in large nonstick skillet over medium-high heat and cook onion until golden, about 3 minutes. Stir in mushrooms and cook until tender, about 2 minutes. Add spinach, in batches, and cook until wilted, about 4 minutes. Remove from heat, then stir in MiniCube and queso fresco cheese.

4. 4

   Pour 1/2 cup cream sauce into 13 x 9-inch baking pan; set aside.

5. 5

   Wrap 4 tortillas in damp paper towel and microwave until steamed, about 45 seconds; repeat with remaining tortillas. Spoon about 1/4-cup spinach filling onto each tortilla; roll-up. Arrange seam-side-down in prepared baking pan. Pour on remaining cream sauce, then sprinkle with Swiss cheese. Bake 15 minutes or until cheese is melted.

* Per serving · 4 servings · Values may vary.