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Creamy Spinach-Mushroom Skillet Enchiladas by destinationAZ

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  • Creamy Spinach-Mushroom Skillet Enchiladas by destinationAZ

    Posted January 22, 2006 11:52 AM

    Creamy Spinach-Mushroom Skillet Enchiladas

    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)

    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.

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

    CALORIES 273 (29% from fat); FAT 8.7g (satfat 3.6g, monofat 2.9g, polyfat 1g); PROTEIN 10.1g; CARBOHYDRATE 39.4g; FIBER 6.7g; CHOLESTEROL 15mg; IRON 2.7mg; SODIUM 806mg; CALCIUM 330mg;