Creamy Spinach-Mushroom Skillet Enchiladas

Randy Mayor; Jen Rotenstreich

Yield:

4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream)

Recipe from

Nutritional Information

Calories 273
Caloriesfromfat 29 %
Fat 8.7 g
Satfat 3.6 g
Monofat 2.9 g
Polyfat 1 g
Protein 10.1 g
Carbohydrate 39.4 g
Fiber 6.7 g
Cholesterol 15 mg
Iron 2.7 mg
Sodium 806 mg
Calcium 330 mg

Ingredients

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

Preparation

Preheat broiler.

Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 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.

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.

Note:

October 2001