Preheat the oven to 350 degrees F and start with the next steps to prepare the sauce and the veggie mixture.
Take a large-sized pan and heat Butter onto it on medium flame. Let it melt to add Onions and sauté it for 5 minutes. Next, add the chopped Garlic and sliced Mushrooms and fry them until soft and tender. Let the molten butter mix well into the ingredients.
From the Onion and Mushroom mixture, keep half of it aside for the sauce preparation.
Pour in some White Wine and cook the remaining mixture in the pan for 2 minutes.
Now add the cut Spinach into the pan until the Spinach becomes soft and wilted. Add salt to taste and keep the pan aside.
For the sauce: Add Water, Wine, Salt, Chicken Bouillon Granule, and Garlic Powder in a small saucepan. Keep stirring to mix well with the ingredients. When everything seems to blend well, add the remaining Onion and Mushroom mixture with Sour Cream and Cilantro.
Soften the tortillas by wrapping them in paper towels in a microwave for just a minute or less.
Fill the warmed-up Tortillas with the veggie mixture and roll them. Place them seam side down on a 9 X 13-inch pan greased with butter or Olive Oil.
Pour the prepared sauce over the Enchiladas and cover the top with shredded cheese. Bake it for 12-15 minutes until the cheese melts or changes its color to a golden brown.
Your Casa Ole Spinach Enchilada Recipe is complete and ready to be served in a dish.