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1
Saute mushroom slices and jalapenos in butter in a medium skillet over medium heat.
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2
Cook until they are tender.
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3
Add 1 teaspoon cumin and the spinach; stir and heat until spinach is wilted.
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4
Remove from heat and set aside.
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5
In a small saucepan, mix cream and cornstarch.
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6
Add sour cream, 1 teaspoon cumin, chili powder, salt, red pepper and cilantro.
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7
Cook and stir on medium high heat until mixture comes to a boil.
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8
Boil for 1 minute, stirring continually.
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9
Remove from the heat and add Monterrey Jack cheese; stir until melted.
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10
Prepare corn tortillas by microwaving them for 1 minute inside a paper towel.
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11
Preheat oven to 350 F.
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12
Spray a 9x13 baking dish with cooking spray and put 1/2 cup of the sour cream mixture in the bottom.
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13
Fill tortillas with spinach/mushroom mixture, roll them up and place them seam side down in the dish.
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14
Cover enchiladas with the rest of the sour cream sauce.
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15
Sprinkle with mozzarella cheese and garnish with cilantro.
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16
Bake at 350 F for 30 minutes.
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17
Nutrition (1 enchilada, made with reduced-fat sour cream): 212 calories, 13g fat, 8g saturated fat, 0g trans fat, 38mg cholesterol, 332mg sodium, 17g carbs, 2g fiber, 1g sugar, 8g protein, 52% vitamin A, 14% vitamin C, 21% calcium, 7% iron.
