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CREAMY SPINACH AND MUSHROOM ENCHILADAS
Creamy Spinach and Mushroom Enchiladas
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PrintINGREDIENTS
- Servings: 5 (2 enchiladas)
- 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
DIRECTIONS
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.
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