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Creamy Spinach-Mushroom Skillet Enchiladas

Source of Recipe


Cooking Light-10/01






List of Ingredients



• 2 teaspoons olive oil
  
• 1 teaspoon bottled minced garlic
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon ground cumin
  
• 1 package (8-ounce) presliced mushrooms
  
• 1 package (6-ounce) fresh baby spinach (about 6 cups)
  
• 1/4 teaspoon salt
  
• 2 tablespoons light cream cheese with onions and chives
  
• 1 bottle (16-ounce) green salsa, divided
  
• 8 corn (6-inch) tortillas
  
• 1/3 cup (1-1/2 ounces) shredded Monterey Jack cheese
  
• 1/4 cup fat-free sour cream
  
• Cilantro sprigs (optional)
  






Instructions



1. Preheat broiler.
   
   
2. Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; saute 5 minutes. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently. Drain; return mushroom mixture to pan. Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently. Place the mushroom mixture in a bowl; set aside.
   
   
3. Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate. Spoon 1 heaping tablespoon mushroom mixture into center of each tortilla; fold in half, and arrange in skillet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Wrap handle of skillet with foil, and broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream).