Preheat oven to 350℉. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and sauté for about 6-7 minutes until they soften.

Stir in the garlic cloves and cook for 30 seconds until fragrant.

Add the fresh spinach, salt, cumin, and black pepper and stir to combine. Cook until the spinach has wilted, about 5 minutes.

Stir in the sour cream until it evenly coats the spinach and mushroom filling. Remove from the heat and set aside.

Assemble the enchiladas by spooning about 2 tablespoons of the spinach and mushroom filling onto a corn or flour tortilla and rolling it up.

Place the enchilada on the baking dish seam side down. Continue filling and rolling until all the enchiladas are assembled.

Pour the salsa verde on top and sprinkle with the shredded cheese.

Bake for 15-20 minutes until the cheese has melted and the salsa is bubbling.