Loved it with these modifications: added cooked chicken (just preferance not necessary) and often skip the jalapeno and use a small can of diced chilies for speed. To help the dry texture (maybe I squeeze the spinach too dry?) I spoon maybe 1/2 cup of the sauce into the chicken/mushroom/spinach mixture plus about 1/2 cup cheese or more which made the filling creamy and that actually made a huge difference in flavor and mouth feel. Now we make it all the time like this. Also, the mexican rice recipe featured in the magazine issue was fast and easy to go along with it...Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat; add 1/2 cup chopped onion and 2 minced garlic cloves. Sauté 5 minutes. Stir in 1 1/4 cups long-grain white rice; sauté 1 minute. Add 1 (10 1/2-ounce) can diced tomatoes and green chiles and 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth. Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes.
Creamy Spinach and Mushroom 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
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- Calories: 356
- Calories from fat: 26%
- Fat: 10.2g
- Saturated fat: 5.6g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1.3g
- Protein: 17.8g
- Carbohydrate: 50.4g
- Fiber: 8g
- Cholesterol: 33mg
- Iron: 4.1mg
- Sodium: 874mg
- Calcium: 475mg
- 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
- 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
- 1/2 cup chopped seeded plum tomato
- 1/4 cup chopped green onion tops
- 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.
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