Creamy Spinach and Mushroom Enchiladas

Creamy Spinach and Mushroom Enchiladas
Photo by Randy Mayor

Ingredients

  • ¼ cup chopped green onion tops
  • 2 (10-ounce) packages frozen chopped spinach, thawed and drained
  • 1 teaspoon ground cumin
  • 2 cups sliced mushrooms
  • 1 jalapeño pepper, seeded and chopped
  • 1 cup chopped onion
  • 1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
  • + 12 more ingredients
    • 1 (8-ounce carton) fat-free sour cream
    • ½ cup chopped seeded plum tomato
    • 10 (6-inch) corn tortillas
    • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
    • 1 teaspoon garlic powder
    • 1 (4.5-ounce) can chopped green chiles, undrained
    • Cooking spray
    • Sauce:
    • 1 teaspoon garlic powder
    • Enchiladas:
    • Garnish:
    • ½ teaspoon salt

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 unt...

View full recipe at My Recipes

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