Creamy Spinach-Mushroom Skillet Enchiladas Recipe

I found this recipe in Cooking Light, but modified it a bit. It’s very easy to prepare, and very healthy and filling.


  • 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) flour tortillas
  • 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese
  • 1/4 cup reduced fat sour cream


Preheat broiler. Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 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. Remove pan from heat and set aside.

Place 1 cup salsa in a large bowl. Heat tortillas in microwave for 30 seconds, turning stack over once. Dredge both sides of each tortilla in 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 on cooking sheet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream. 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream)