PREPARATION
Preheat oven to 350°F.
Cook cream in medium saucepan over medium-high heat until cream is reduced by half, about 7 minutes, stirring occasionally. Stir in salsa verde and Bouillon and simmer, stirring occasionally, until bouillon is dissolved, about 2 minutes; set aside.
Heat olive oil in large nonstick skillet over medium-high heat and cook onion until golden, about 3 minutes. Stir in mushrooms and cook until tender, about 2 minutes. Add spinach, in batches, and cook until wilted, about 4 minutes. Remove from heat, then stir in MiniCube and queso fresco cheese.
Pour 1/2 cup cream sauce into 13 x 9-inch baking pan; set aside.
Wrap 4 tortillas in damp paper towel and microwave until steamed, about 45 seconds; repeat with remaining tortillas. Spoon about 1/4-cup spinach filling onto each tortilla; roll-up. Arrange seam-side-down in prepared baking pan. Pour on remaining cream sauce, then sprinkle with Swiss cheese. Bake 15 minutes or until cheese is melted.
