Creamy Spinach and Mushroom Enchiladas

Ingredients

• 4.5 ounce chiles green undrained chopped canned
• 10 ounce cream of chicken soup undiluted reduced-fat canned
• 10 6-inch corn tortillas ()
• 20 ounce pkt spinach frozen thawed drained chopped
• 1 teaspoon garlic powder 
• 0.3 cup green onion tops chopped
• 1 teaspoon ground cumin 
• 1  jalapeno seeded chopped
• 4 ounces monterrey jack cheese shredded divided
• 2 cups mushrooms sliced
• 1 cup onion chopped
• 0.5 cup plum tomatoes seeded chopped
• 0.5 teaspoon salt 
• 8 ounce cup heavy whipping cream fat-free sour

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. To prepare sauce, combine first 4 ingredients; stir well.
3. To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add onion and jalapeo; saut 5 minutes or until tender, stirring frequently.
5. Add mushrooms; saut 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated.
6. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.
7. 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.
8. Place filled tortillas seam sides down in the baking dish.
9. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.
10. Bake at 350 for 20 minutes. Top with tomato and green onion.