Creamy Spinach-Mushroom Skillet Enchiladas

By Bostoncook

CL, 10/01

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 8 ounces sliced mushroom
• 6 ounces baby spinach
• 1/4 teaspoon salt
• 2 tablespoons light cream, with garlic and herbs
• 16 ounces green salsa (salsa verde)
• 8 corn tortillas
• 1/3 cup monterey jack cheese
• 1/4 cup fat-free sour cream

Details

Servings 4

Preparation

Step 1

1. Heat broiler. Heat oil in skillet. Add garlic, chili powder, cumin, mushroom. Saute 5 minutes. Add spinach and salt. Saute 1 minute. Drain and return to pan. Add cream cheese, cook 2 minutes (cheese should melt). Pour into bowl.

2. Heat 1 cup salsa. Dredge both sides of each tortilla in salsa with tongs, stack on a plate. Spoon 1 heaping TB mushrooms in center of each tortilla, fold up and arrange in skillet. Top with rest of salsa, sprinkle with cheese.

3. Wrap skillet handle with foil, broil until cheese melts. Garnish with sour cream.

Notes: Excellent!