Creamy Spinach-Mushroom Skillet Enchiladas

Categories: mexican vegetarian

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (8-ounce) package mushrooms, presliced
• 1 (6-ounce) package fresh baby spinach
• 1/4 teaspoon salt
• 2 tablespoons cream cheese with onions and chives
• 1 (16-ounce) bottle green salsa,divided
• 8 (6-inch) flour tortillas-
• 1/3 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• Cilantro sprigs

Directions

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.

4. 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.

5. Top with sour cream, and garnish with cilantro sprigs,

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