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Creamy Spinach-Mushroom Skillet Enchiladas Recipe | |
Vegetable | |
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Ingredients:
2 teaspoons olive oil1 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)
Directions:
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. 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. 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. YIELD: 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream) NUTRITIONAL INFO calories: 273 carbohydrates: 39.4 g cholesterol: 15 mg fat: 8.7 g sodium: 806 mg protein: 10.1 g calcium: 330 mg iron: 2.7 mg fiber: 6.7 g Serve with: Corn and black bean salad: Combine 1 (15-ounce) can black beans, rinsed and drained; 1 (7-ounce) can whole-kernel corn with sweet peppers, drained (Julie's note: I couldn't find this, so I used regular canned corn and fresh red pepper); 1/4 cup cider vinegar; 1 tablespoon sugar; and 1/4 teaspoon cumin. Serve at room temperature 273 calories
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