Sauce:
1 tsp Garlic powder
1 can condensed reduced fat cream of chicken soup
1 8 oz carton sour cream
1 can chopped green chilies, undrained
Filling:
1 c onion chopped
1 jalapeno pepper chopped
2 cups sliced mushrooms
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp salt
2 packages frozen chopped spinach, thawed and drained
1 cup monterey jack cheese
tortillas
Save some sauce and cheese for top
Mix all the rest together, fill tortillas put in pan, cover with
remaining sauce and cheese and bake 350 for 20 min
My Alterations: I didn't want this to be too spicy for the kids so I only used 1/2 of a jalepeno. I think it could have used a whole one without being too spicy. I also didn't use the green chiles because my family and I don't like them very much. It also took longer than 20 minutes to cook, but not much longer.
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