Recipe

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• 1 lb ground pork (**see substitution note)
• garlic, minced to taste
• 1/4 cup chopped onion
• chili powder
• creole seasoning
• 8 oz sliced mushrooms
• 6 oz spinach, stems removed and torn
• 2 tbsp light cream cheese
• 16 oz green tomatillo sauce
• 4 large flour tortillas
• 1/3 cup shredded cheese
• 1/4 cup sour cream
• cilantro, for garnish

• 1 Cook pork in large skillet over medium heat. (**I sometimes will substitute cooked shredded pork roast. If so, I add the shredded pork just long enough to heat through after I saute the vegetables but before adding the spinach.).
• 2 Add garlic, chili powder, creole seasoning, mushrooms and onion. Saute 5 minutes.
• 3 Add spinach and cook for 1 minute or until spinach wilts.
• 4 Add cream cheese, cook 2 minutes or until cheese melts.
• 5 Heat sauce in microwave.
• 6 Soften tortillas in microwave.
• 7 Stir 1/4 of the sauce into the meat mixture.
• 8 Spoon mixture into the center of each tortilla, fold and arrange in 13x9 pan.
• 9 Top with remaining sauce and sprinkle with cheese.
• 10 Bake at 375 until cheese melts, about 15-20 minutes, depending on your oven.
• 11 Serve topped with sour cream and cilantro.