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Creamy Spinach-Mushroom
Skillet Enchiladas
Serves 4 |
2 teaspoons olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon chili powder
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)
* (Flavored cream cheese delivers the taste of green onions
and chives without all the chopping.)
** (Great with flour tortillas!)
Preheat broiler.
Heat olive oil in a large skillet over medium-high heat.
Add the garlic, chili powder, cumin, and mushrooms.
Saute 5 minutes. Add spinach and salt.
Cook for 1 minute or until spinach wilts, stirring frequently.
Place the mushroom mixture in a bowl and 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 the
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.
4 servings equal 2 enchiladas and 1 Tablespoon sour cream. | |
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