Creamy Spinach and Mushroom Enchiladas

greeneyedgirl829

Cooking Light
Yield
5 servings (serving size: 2 enchiladas)

Ingredients
Sauce:
1 teaspoon garlic powder
1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
1 (8-ounce carton) fat-free sour cream
1 (4.5-ounce) can chopped green chiles, undrained

Enchiladas:
Cooking spray
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
2 cups sliced mushrooms
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas

Garnish:
1/2 cup chopped seeded plum tomato
1/4 cup chopped green onion tops
Preparation

Preheat oven to 350°.

To prepare sauce, combine first 4 ingredients; stir well.

To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.

Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.

Bake at 350° for 20 minutes. Top with tomato and green onion.


Nutritional Information
Calories:356 (26% from fat)
Fat:10.2g (sat 5.6g,mono 2.8g,poly 1.3g)
Protein:17.8g
Carbohydrate:50.4g
Fiber:8g
Cholesterol:33mg
Iron:4.1mg
Sodium:874mg
Calcium:475mg

greeneyedgirl829

Cooking Light
Yield
5 servings (serving size: 2 enchiladas)

Ingredients
Sauce:
1 teaspoon garlic powder
1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
1 (8-ounce carton) fat-free sour cream
1 (4.5-ounce) can chopped green chiles, undrained

Enchiladas:
Cooking spray
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
2 cups sliced mushrooms
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas

Garnish:
1/2 cup chopped seeded plum tomato
1/4 cup chopped green onion tops
Preparation

Preheat oven to 350°.

To prepare sauce, combine first 4 ingredients; stir well.

To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.

Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.

Bake at 350° for 20 minutes. Top with tomato and green onion.


Nutritional Information
Calories:356 (26% from fat)
Fat:10.2g (sat 5.6g,mono 2.8g,poly 1.3g)
Protein:17.8g
Carbohydrate:50.4g
Fiber:8g
Cholesterol:33mg
Iron:4.1mg
Sodium:874mg
Calcium:475mg

tdenotter

That sounds fantastic! I am going to have to try this for sure. Thanks for sharing!

pamelaeilf

I think I am going to add some canned chix or left over rotisserie