Melt 4 tablespoons of butter in a skillet over medium high heat
Add mushrooms and sauté for 3-6 minutes until mushrooms are tender and slightly browned
Stir in garlic powder, cumin, cilantro and salt until mushrooms are evenly coated
Stir in spinach until wilted
Remove from heat and stir in cream cheese and goat cheese
Spray slow cooker with nonstick spray
In bottom of slow cooker add ¼ - ½ cup sauce and spread it evenly
Add about ¼ cup of filling in each tortilla and roll
Place seam side down in slow cooker and repeat until all of tortillas/filling is used
Cover with remaining sauce and cheese
Cover and cook on high for 2-3 hours or low for 4-6.
Serve enchiladas with sour cream and cilantro, or as desired
This recipe is perfect for the Slow Cooker Casserole Slow Cooker but will also work in a regular (4 qt or larger) slow cooker. You may have to layer the enchiladas or you could just lay out the tortillas on the bottom and top more like a casserole.