Creamy Spinach and Mushroom Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 Ingredients:
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 |
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:
1. Preheat oven to 350°.
2. To prepare sauce, combine first 4 ingredients; stir well.
3. 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.
4. 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.
5. Bake at 350° for 20 minutes. Top with tomato and green onion.
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