2 cloves of garlic, minced
1 med. sized onion, chopped
8 med. sized mushrooms, chopped
4 tbsp. butter
1/2 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. oregano
Dash of chili powder
2 1/2 c. shredded Mozzarella cheese
1/3 c. of white wine
6 oz. fresh spinach
1/2 c. of chopped walnuts
4 oz. chopped imitation crab (optional)
8 flour tortillas
3/4 c. of lite sour cream
3/4 c. of plain yogurt
1 tbsp. of lemon juice

Saute' 1 clove of minced garlic, chopped onion and spices in 2 tablespoon of butter for 2 to 3 minutes in a medium sized pot over medium heat. Add white wine and mushrooms. Saute' for another 5 to 7 minutes. Adjust seasoning depending on your taste. Add salt if desired.

Meanwhile, de-stem 6 ounces of fresh spinach. Chop it up, if you like. Add walnuts to pot along with spinach. Saute' spinach along with previous ingredients until it is wilted. You may need to add a little more wine or water if it is too dry of a mixture. When wilted, take away from heat and add lemon to spinach mixture.

Begin sauce by sauteing 2 tablespoons butter, rest of minced garlic and crab for 2 minutes in a medium sized sauce pan. Mix sour cream and yogurt together in a cup. Reduce heat and gradually stir in the sour cream yogurt mixture to sauce pan. Heat thoroughly but do not boil stirring often. Take away from heat.

Dip both sides of tortilla in sour cream yogurt sauce. Place approximately 3 tablespoons of spinach mixture in center of tortilla along with 1 tablespoon of Mozzarella cheese. Roll up and place seam side down in greased lasagna style pan. Continue making enchiladas until spinach mixture is gone. Pour remaining sour cream yogurt sauce over enchiladas. Top with remaining cheese and bake in a 350 degree oven for approximately 20 minutes or until cheese is melted and sauce is bubbling.

Makes approximately 4 servings.