Creamy Spinach and Mushroom Enchiladas

Ingredients

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

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...

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