Creamy Spinach-Mushroom Skillet Enchiladas

Ingredients

• 6 ounce baby spinach fresh ( 6 cups)
• 1 teaspoon bottled garlic minced
• 0.5 teaspoon chili powder 
• 8 6-inch corn tortillas ()
• 16 ounce salsa green divided
• 0.5 teaspoon ground cumin 
• 2 tablespoons cream cheese light with onions and chives
• 1.5 ounces monterrey jack cheese shredded
• 8 ounce pre mushrooms 
• 2 teaspoons olive oil 
• 0.3 teaspoon salt 
• 0.3 cup cup heavy whipping cream fat-free sour

Equipment

• bowl
• frying pan
• sauce pan
• aluminum foil
• broiler
• tongs

Directions

1. Preheat broiler.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the garlic, chili powder, cumin, and mushrooms; saut 5 minutes.
4. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently.
5. Drain; return mushroom mixture to pan.
6. Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently.
7. Place the mushroom mixture in a bowl; set aside.
8. Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate. Spoon 1 heaping tablespoon mushroom mixture into center of each tortilla; fold in half, and arrange in skillet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Wrap handle of skillet with foil, and broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired.