Creamy Spinach and Mushroom Enchiladas

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Difficulty: Medium - experience needed
Serves: 5

Preparation time:
Cooking time:


1 tsp garlic powder
1 (10 oz) can condensed reduced-fat cream of chicken soup
1 (8 oz) carton fat-free sour cream
1 (4.5 oz) can chopped green chilies, drained

Cooking spray
1 cup chopped onion
1 jalepeno pepper, seeded and chopped
2 cups sliced mushrooms
1 tsp garlic powder
1 tsp ground cumin
½ tsp salt
2 (10 oz) packages frozen chopped spinach, thawed and drained
1 cup (4 oz) shredded monterey jack cheese, divided
10 (6 inch) corn tortillas


1. Preheat oven to 350

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. Add onion and jalapeno. Saute 5 minutes or until tender, stirring frequently. Add mushrooms, sauté 3 minutes. Stir in garlic powder, cumin, salt, and spinach. Cook 5 minutes or until heated.

4. Combine spinach mixture and ¼ cup cheese in a large bowl. Stir.

5. Spoon ½ cup sauce into 13x9 baking dish coated with cooking spray. Warm toritallas. Spoon about 1/3 cup spinach mixture down the center of each tortilla, roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over the tortillas. Top with ¾ cup cheese.

6. Bake at 350 for 20 minutes.


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