Spinach and Mushroom Enchiladas

Ingredients

• 2 (10-ounce) cans tomatoes with chiles
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 teaspoons ground cumin
• 2 tablespoons chopped cilantro leaves
• 1 tablespoon chopped oregano leaves
• Kosher salt
• Freshly ground black pepper
• 1 large red onion, diced
• 1 garlic clove, minced
• 1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch pieces
• 1 (10-ounce) box frozen chopped spinach, thawed and squeezed to remove excess water
• 1/2 cup skim milk
• 1 tablespoon cornstarch
• 1 1/2 teaspoons ground cumin
• 1 tablespoon minced chipotle in adobo (optional)
• 1 lime, juiced
• 4 (6-inch) low-fat corn tortillas
• 1/4 cup queso blanco

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