Wednesday, January 14, 2009

Dinner Divas: Creamy Spinach and Mushroom Enchiladas

I was lucky enough to pick out some of the recipes for Dinner Divas this month, and my first thought was to find a recipe for a lightened version of something that usually isn't that light. When I normally order spinach enchiladas at a restaurant, they usually come swimming in a cream sauce. I am definitely trying to watch what I eat after the holidays, so I appreciate a recipe that feels good on my tongue and in my mouth but that doesn't land on my hips afterward.

Joe was a big part of making sure this dinner got on the table because I suddenly didn't feel too well and had to lie down in the middle of making dinner. These were a great dish for leftovers, though I would've preferred a little more spice in the spinach and mushroom mixture. It was a good weeknight meal too and came together easily.

Creamy Spinach and Mushroom Enchiladas

adapted from Cooking Light


1 teaspoon garlic powder
1 (10-ounce) can condensed reduced-fat cream of mushroom soup, undiluted
1 (8-ounce carton) fat-free sour cream
1 (4.5-ounce) can chopped green chiles, undrained

Cooking spray
1 cup chopped onion
1 jalapeño pepper, seeded and chopped
2 cups sliced mushrooms
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas

1/2 cup chopped seeded plum tomato (I omitted.)
1/4 cup chopped green onion tops


Preheat oven to 350°.

To prepare sauce, combine first 4 ingredients; stir well.

To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.

Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.

Bake at 350° for 20 minutes. Top with tomato and green onion.


That Girl said...

You're right, I definitely don't think of enchiladas as light - but these look fabulous!

Joelen said...

i like how this isn't the traditional Mexican inspired enchilada - yum!