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Saute mushroom slices and jalapenos in butter until tender. Add 1
teaspoon cumin and spinach; stir until wilted.
In a small saucepan, mix cream and cornstarch. Add sour cream,
1 teaspoon cumin, chili powder, salt, red pepper, and cilantro.
Cook and stir on medium high heat until mixture comes to a boil;
boil for 1 minute, stirring continually. Remove from the heat and
add Monterrey Jack cheese; stir until melted.
Prepare corn tortillas by microwaving for 1 minute inside a paper
towel. Spray a baking dish and put 1/2 cup of the milk mixture in
the bottom. Fill tortillas with spinach/mushroom mixture and
place seam side down in dish. Cover enchiladas with the rest of
the sauce. Sprinkle with mozzarella cheese and garnish with
cilantro. Bake at 350 degrees for 30 minutes.
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