Creamy Spinach and Mushroom Enchiladas

"I love and never grow tired of Mexican-style food. At home, I like to make a variety of enchiladas. Over the years I have mixed and matched recipes and added my own twists. The favorite in our home is this recipe." --CL Reader

Yield: 5 servings (serving size: 2 enchiladas)

Ingredients

• Sauce:
• 1  teaspoon  garlic powder
• 1  (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
• 1  (8-ounce carton) fat-free sour cream
• 1  (4.5-ounce) can chopped green chiles, undrained
• 
  Enchiladas:
• Cooking spray
• 1  cup  chopped onion
• 1  jalapeño pepper, seeded and chopped
• 2  cups  sliced mushrooms
• 1  teaspoon  garlic powder
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 2  (10-ounce) packages frozen chopped spinach, thawed and drained
• 1  cup  (4 ounces) shredded Monterey Jack cheese, divided
• 10  (6-inch) corn tortillas
• 
  Garnish:
• 1/2  cup  chopped seeded plum tomato
• 1/4  cup  chopped green onion tops

Preparation

Preheat oven to 350°.

To prepare sauce, combine first 4 ingredients; stir well.

To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.

Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.

Bake at 350° for 20 minutes. Top with tomato and green onion.

Nutritional Information

Calories:

356 (26% from fat)

Fat:

10.2g (sat 5.6g,mono 2.8g,poly 1.3g)

Protein:

17.8g

Carbohydrate:

50.4g

Fiber:

8g

Cholesterol:

33mg

Iron:

4.1mg

Sodium:

874mg

Calcium:

475mg