Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 2001

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Credit: Randy Mayor; Jen Rotenstreich

Recipe Summary test

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

Ingredient Checklist

Directions

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  • Preheat broiler.

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  • 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.

Nutrition Facts

273 calories; calories from fat 29%; fat 8.7g; saturated fat 3.6g; mono fat 2.9g; poly fat 1g; protein 10.1g; carbohydrates 39.4g; fiber 6.7g; cholesterol 15mg; iron 2.7mg; sodium 806mg; calcium 330mg.
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