Creamy Spinach-Mushroom Skillet Enchiladas

Yield: 4 servings (serving size: 2 enchiladas and 1 T. sour cream)
Source: Cooking Light Website
Amy's Comments: These are not the same enchiladas from the 2003 Annual. These are really tasty, though, and quick to make! I think I might double the filling (but not the cream cheese part) next time to make them really full and also make a few more for about the same amt of points!!


2 tsp olive oil
1 tsp. garlic, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
8 oz. pkg presliced mushrooms
6 oz. pkg baby spinach
1/4 tsp. salt
2 Tbsp. light cream cheese with garlic and chives
16 oz. green salsa
8 corn tortilla(s)
1/3 c. shredded monterey jack cheese (about 1.5 oz)
1/4 c. fat free sour cream
Cilantro Sprigs, optional


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


Healthy Units: 5 per serving
Cal=273; Fat=8.7g; Fiber=6.7g

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