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Creamy Spinach and Mushroom Enchiladas

Randy Mayor; Melanie J. Clarke
Yield 5 servings (serving size: 2 enchiladas)
"I love and never grow tired of Mexican-style food. At home, I like to make a variety of enchiladas. Over the years I have mixed and matched recipes and added my own twists. The favorite in our home is this recipe." --CL Reader

Ingredients

  • Sauce:
  • 1 teaspoon garlic powder
  • 1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
  • 1 (8-ounce carton) fat-free sour cream
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • Enchiladas:
  • Cooking spray
  • 1 cup chopped onion
  • 1 jalapeño pepper, seeded and chopped
  • 2 cups sliced mushrooms
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 (10-ounce) packages frozen chopped spinach, thawed and drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 10 (6-inch) corn tortillas
  • Garnish:
  • 1/2 cup chopped seeded plum tomato
  • 1/4 cup chopped green onion tops

Nutrition Information

  • calories 356
  • caloriesfromfat 26 %
  • fat 10.2 g
  • satfat 5.6 g
  • monofat 2.8 g
  • polyfat 1.3 g
  • protein 17.8 g
  • carbohydrate 50.4 g
  • fiber 8 g
  • cholesterol 33 mg
  • iron 4.1 mg
  • sodium 874 mg
  • calcium 475 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare sauce, combine first 4 ingredients; stir well.

  3. To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.

  4. Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.

  5. Bake at 350° for 20 minutes. Top with tomato and green onion.