Preheat the oven to 400ºF. Grease a 9x13 inch baking dish with olive oil spray and set aside.

Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook until it starts to soften, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in all the mushrooms and cook, stirring occasionally, until tender and the mushrooms have released most of their juices, about 5 to 6 minutes. Stir in the cumin, paprika, salt and pepper. Add in the spinach, a few handfuls at a time, and cook until wilted.

Increase the heat slightly and continue to cook until the liquid released from the mushrooms has evaporated, about 1 to 3 minutes. Remove from the heat and stir in ½ cup of the cheese. Mix until well combined, then taste and season with additional salt and pepper as needed.

Heat the tortillas for about 45 seconds in the microwave so that they are pliable.

Scoop ⅓ cup of the filling and place in a line down the center of a tortilla. Roll the tortilla up tightly and transfer to the prepared baking dish with the seam-side down. Repeat with the remaining tortillas and filling.

Evenly pour the salsa verde over the top of the enchiladas, then sprinkle with the remaining cheese. Cover the pan with foil and bake for 15 minutes. Remove the foil and then return to the oven to bake for 5 to 7 additional minutes, until the cheese is melted and bubbly. Remove from the oven and let cool for 5 to 10 minutes. Garnish as desired.