Shelly's Recipe

CREAMY SPINACH-MUSHROOM SKILLET ENCHILADAS

Category: Spinach

2 tsp olive oil
1 tsp bottled minced garlic
1/2 tsp chili powder
1/2 tsp ground cumin
1 (8-oz) pkg presliced mushrooms
1 (6-oz) pkg fresh baby spinach (about 6 cups)
1/4 tsp salt
2 tbsp light cream cheese with onions and chives
1 (16-oz) bottle green salsa, divided
8 (6-inch) corn tortillas
1/3 cup shredded Monterey Jack cheese
1/4 cup sour cream
Cilantro sprigs (optional)

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 tbsp 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. Serves 4