Creamy Spinach-Mushroom Skillet Enchiladas

Name: Creamy Spinach-Mushroom Skillet Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 170 grams package fresh baby spinach (about 6 cups); 1 teaspoon bottled minced garlic; 1 teaspoons chili powder; 8 6-inchs (6-inch) corn tortillas; 454 grams green salsa, divided; 1 teaspoons ground cumin; 2 Tbsps light cream cheese with onions and chives; 43 grams 1/3 cup shredded Monterey Jack cheese; 227 grams package presliced mushrooms; 2 teaspoons olive oil; 0 teaspoons salt; 59 milliliters fat-free sour cream

Creamy Spinach-Mushroom Skillet Enchiladas might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 293 calories, 10g of protein, and 13g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have baby spinach, cream, cream cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Users who liked this recipe also liked Creamy Spinach and Mushroom Enchiladas, Spinach Mushroom Enchiladas, and Spinach and Mushroom Enchiladas.

Instructions

Preheat broiler.

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Broiler

Heat olive oil in a large skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add the garlic, chili powder, cumin, and mushrooms; saut 5 minutes.

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Chili Powder

Mushrooms

Garlic

Cumin

Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently.

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Spinach

Salt

Drain; return mushroom mixture to pan.

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Mushrooms

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Frying Pan

Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently.

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Cream Cheese

Place the mushroom mixture in a bowl; set aside.

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Mushrooms

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Bowl

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.

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Sour Cream

Wrap

Cilantro

Mushrooms

Cheese

Salsa

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Sauce Pan

Frying Pan

Tongs

Aluminum Foil

Equipment

Ingredients

Servings:

170grams

package fresh baby spinach (about 6 cups)1teaspoon

bottled minced garlic 1teaspoons

chili powder 86-inchs

(6-inch) corn tortillas 454grams

green salsa, divided 1teaspoons

ground cumin 2Tbsps

light cream cheese with onions and chives 43grams

1/3 cup shredded Monterey Jack cheese 227grams

package presliced mushrooms 2teaspoons

olive oil 0teaspoons

salt 59milliliters

fat-free sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.