Spinach and Mushroom Enchilada Casserole

2 teaspoons olive oil
1 onion (medium
chopped)
2 garlic cloves (minced)
3 yellow banana chili peppers (seeded
deveined
and minced)
3 pounds mushrooms (sliced)
1 cup enchilada sauce (14 ounce can
preferably green)
8 corn tortillas (6 inch
cut in half)
1/4 teaspoon salt
1/2 teaspoon oregano leaves (dried)
2 packages frozen chopped spinach (10 ounce
thawed)
6 1/2 ounces reduced fat Monterey jack cheese (grated)

Wash hands with soap and water.
Heat oil in a very large non-stick skillet. Add onion, garlic, and peppers and stir. Add mushrooms and cook about 15 to 20 minutes, until liquid evaporates. (If pan is not large enough, cook mushrooms in batches.)
Pour half of the enchilada sauce into a 13x9 inch baking dish.
Arrange 8 tortilla halves over the sauce in the baking dish. Preheat the oven to 350 °F. When mushrooms are cooked, stir in the salt and crumble in the oregano leaves. Drain the spinach, squeeze it dry, and mix it thoroughly with the mushroom mixture. Spoon half the mushroom mixture into the baking dish, carefully covering tortillas.
Set aside 1/4 cup (about 1 ounce) of grated cheese. Sprinkle the rest of the cheese on top of the mushroom mixture. Layer with the remaining 8 tortilla halves, then the remaining mushroom mixture and enchilada sauce. Sprinkle top of casserole with the remaining 1/4 cup cheese. Cover baking dish with aluminum foil and bake for 30 minutes, or until casserole is steaming hot in the center.

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