Creamy Spinach-Mushroom Skillet Enchiladas

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

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.

Nutritional Information

Calories:

273 (29% from fat)

Fat:

8.7g (sat 3.6g,mono 2.9g,poly 1g)

Protein:

10.1g

Carbohydrate:

39.4g

Fiber:

6.7g

Cholesterol:

15mg

Iron:

2.7mg

Sodium:

806mg

Calcium:

330mg