Creamy Spinach-Mushroom Skillet Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
Directions:
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.
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