Creamy Spinach-Mushroom Skillet Enchiladas

Yet another Cooking Light recipe. This was super-fast, and very good. Dave came into the kitchen while I was sauteing the mushrooms to ask why it smelled so good. They were out of green salsa at the grocery store, so I just used regular red salsa (though I think green would be better). They recommend serving this with a black bean and corn salad, which I did (and I included the recipe for that at the end of the page).

2 teaspoons olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach (about 6 cups)
1/4 teaspoon salt
2 tablespoons light cream cheese with onions and chives
1 (16-ounce) bottle green salsa, divided
8 (6-inch) corn tortillas
1/3 cup (1-1/2 ounces) shredded Monterey Jack cheese
1/4 cup fat-free sour cream
Cilantro sprigs (optional)

Preheat broiler.
Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; saute 5 minutes. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently. Drain; return mushroom mixture to pan. Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently. Place the mushroom mixture in a bowl; set aside.

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.

YIELD: 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream)

NUTRITIONAL INFO
calories: 273 carbohydrates: 39.4 g cholesterol: 15 mg fat: 8.7 g sodium: 806 mg protein: 10.1 g calcium: 330 mg iron: 2.7 mg fiber: 6.7 g

Serve with:
Corn and black bean salad: Combine 1 (15-ounce) can black beans, rinsed and drained; 1 (7-ounce) can whole-kernel corn with sweet peppers, drained (Julie's note: I couldn't find this, so I used regular canned corn and fresh red pepper); 1/4 cup cider vinegar; 1 tablespoon sugar; and 1/4 teaspoon cumin. Serve at room temperature