9 small corn tortillas
1 8 oz package fresh baby bella mushrooms
1 9 oz bag fresh spinach
2 cups fat free plain Greek yogurt
8 oz. gluten free green chile enchilada sauce (I like to use Frontera brand which is found at Whole Foods ar similar grocery stores).
2 cups shredded fat free or low fat mozzarella cheese
Directions:
Preheat oven to 375 degrees. Spray an 8×8 baking dish with non stick cooking spray. Set aside.
Wash and slice mushrooms. Heat 1 tablespoon olive oil in medium pan. Add mushrooms and saute until lightly brown. Add spinach and continue to saute about 1-2 minutes, until spinach has wilted. Set mixture aside.
Combine yogurt and half of the enchilada sauce in a medium bowl. Spread about 1/2 cup of the yogurt mixture in the bottom of the prepared 8” x 8” baking dish. Layer 3 tortillas on the bottom of the pan. (You will need to cut or tear the tortillas to fit. They do not need to look perfect, just make sure they cover the whole bottom of the pan).
Spread half of the spinach and mushroom mixture over the tortillas. Sprinkle ½ cup shredded mozzarella over spinach mixture. Spread about ½ cup of the yogurt mixture over the cheese.
Repeat with one more layer of tortillas, spinach mixture, cheese and sauce. Top with remaining tortillas to fully cover the top of casserole. Spread remaining yogurt mixture on top of the casserole. Pour the remaining half of the enchilada sauce over the yogurt mixture and top with 1 cup shredded cheese.
Bake uncovered in oven for about 30 minutes or until the edges start to bubble and cheese is completely melted. Let cool about 10 minutes before serving. Enjoy!