Stir in salt and oregano. Drain the spinach, squeeze it dry, and mix it thoroughly with the mushroom mixture. Pour half of the enchilada sauce into a 13x9-inch baking dish. Arrange 8 tortilla halves ...
Stir in the spinach and corn. Cook and stir until the spinach is wilted. Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas ...