Enchiladas, oh baby!

Here's the recipe for some of the best enchiladas in the world. I could eat them every day!

1 package of good corn tortillas
1 roasted butternut squash (I usually bake it on the weekend so it's ready to go, use the leftover in soup or lasagna!)
1 bunch of fresh spinach
1 container of fresh mushroom (you pick what kind you like, button are fine)
1 can of prepared verde enchilada sauce or make your own with tomatillos!
1 c. cheddar or jack cheese (grated)
1 sm. can sliced olives

Pour a little enchilada sauce in the bottom of a 13x9 in baking dish. Fill those tortillas with about 2 tablespoons of squash, a few leaves of spinach and a few mushrooms. Set the enchiladas in the baking dish, seam side down. Pour the sauce over all of them (about 8? depending on the package-) and cover with cheese and olives.
Cover with foil and bake for 45 min @ 350 then uncover and bake for about 10 min until golden and bubbly. fabulous!