Creamy Spinach and Mushroom Enchiladas

Randy Mayor; Melanie J. Clarke
"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

Yield:

5 servings (serving size: 2 enchiladas)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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.

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.

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

Note:

May 2002