Tasty Tuesday

Creamy Spinach and Mushroom 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.

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