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)
How to Make It
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.
So good! I made many modifications. Used twice as many mushrooms, including shiitake, brown and white varieties; Used baby kale instead of spinach because I have a bunch of kale I wanted to use up; A little extra chili powder and cumin; omitted the cream cheese as that would have been a deal breaker for my kids; added jack cheese to inside; added Serrano peppers to inside and outside of enchiladas for adults (omitted for kids) and made fresh tomatillo sauce. Probably the sauce was that best part. Sauce: 1 lb fresh tomatillos quartered, 1 1/4 cup low sodium chicken broth, 2 tbl chopped sweet onion, 1 clove garlic in a pot to boil lightly for about 15 minutes or until soft. Puree ingredients when cooled slightly. Cook a bit longer to thicken and then add 1/4 cup chopped cilantro, 1 tsp. fresh lime juice, salt and pepper to taste.
I absolutely love these enchiladas - I can never get enough of it. I put this recipe in my regular rotation - have it around 2x/month and it's still never enough - I crave it all the time!!! My family, including my picky children, love these too. The only changes I've made to the recipe is using green enchilada sauce and the stores where I live do not sell light cream cheese w/onions and chives - so I just use plain light cream cheese.
In my search for tasty vegetarian meals this is at the top of the list. It's quick, easy and delicious! Not to mention, filling. Everyone loves it, even those who don't like vegetarian. I've made it with green salsa and green enchilada sauce...both are excellent. I serve it with black bean and corn salad or vegetarian refried beans and rice. A nice jicama salad would be great for a lighter meal. Great for a dinner party or weekday meal.
Yum! You MUST use Cremini mushrooms in this!! They are so different than white button; they dont cook down or release nearly as much liquid- so provides great texture. As suggested, I added 1 can of blackbeans (drained/rinsed), 1 10oz box of frozen spinach (thawed, squeezed dry) doubled the chili powder and cumin. Microwave the tortillas for 10s or so, so you can roll w/o breaking. Baked and enjoyed!!
Four star good, though not fancy for a "special occasion." I doubled the cream cheese and added about 1/2 cup of vegetarian crumbles for more protein. I soften the corn tortillas on a hot cast iron skillet and fill them before gently rolling them. Like other reviewers, I placed these in a baking dish and heated in the oven.
Added two cans of black beans and one (4-ounce?) can of diced chiles (used plain cream cheese), then followed others' suggestions to roll, layer and bake. Did not have to drain spinach mixture. Might run under the broiler a little next time.