Spinach Mushroom Enchiladas

1 pound baby portobello mushrooms
1 onion, chopped
2 Tbsp butter
3 garlic cloves
1/4 cup chicken broth
1 1/2 cups spinach, chopped
1/2 tsp salt
1/4 cup lime juice
1 Tbsp garlic powder
1 1/2 cup sour cream or greek yogurt
1/2 cup cilantro, minced
12 tortillas
1 cup Cheese, monterey

In a sauce pan sauté mushrooms, onion, butter.  Toss in garlic and cook for 1 minute then remove set 1/2 of the sauce into a bowl.  Toss in the broth into saucepan with the sauce and cooke for 2 minutes.  Add spinach, salt and cook until liquid evaporates.

In another saucepan bring water, lime juice, garlic powder to a boil.  Stir in the sour cream, cilantro and reserved mushroom mixture.  Place 3 Tbsp spinach mixture on top of each tortilla, roll up and place into greased glass baking dish.  spoon sauce over top and sprinkle with cheese.  Bake at 350 for 15 minutes.