Creamy Spinach-Mushroom Skillet Enchiladas Recipe

Name: Creamy Spinach-Mushroom Skillet Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat broiler.
2
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. 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.
3
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.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 teaspoon bottled minced garlic, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, and more.

Yes, Creamy Spinach-Mushroom Skillet Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Spinach-Mushroom Skillet Enchiladas

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