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1
Preheat oven to 350 degrees F.
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2
Microwave the frozen spinach for 1 minute, then squeeze it dry.
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3
In a saucepan, melt the butter with the olive oil and saute the mushrooms and onion until tender (about 5 to 7 minutes), then add the thawed/drained spinach, chopped turkey meat, Rotel, cumin, ancho, cayenne, oregano, basil, cilantro (if using), and salt, and saute for about 7 minutes.
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4
Remove from heat and stir in the cream cheese and 1/4 cup sour cream until well combined.
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5
Lightly pan spray a 9x13-inch oven dish; pour a little of the enchilada sauce into the bottom of the dish, about 1/4 cup, and roll the dish in your hands to coat the bottom with the sauce.
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6
Place the flour tortillas between damp kitchen or paper towels and microwave for 45 seconds to soften.
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7
Spoon a quarter of the enchilada filling in the center of each tortilla, then roll each (tucking ends in) and place seam-side-down in the oven dish.
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8
Pour the remaining enchilada sauce over the completed enchiladas, dot with remaining 1/4 cup sour cream, then top with the grated cheeses.
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9
Bake at 350 degrees F for 20 to 30 minutes, until cheese is melted, bubbly, and golden.
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10
Serve with rice, beans, and garnish with guacamole.
