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Creamy Spinach-Mushroom Skillet Enchiladas

Randy Mayor; Jen Rotenstreich
Yield 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream)


  • 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)

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.