How to Make Creamy Vegetarian Enchiladas

Learn how to make these Spinach-Mushroom Enchiladas and add a vegetarian dish to your repertoire. These are great when craving something Mexican, but not the heaviness of Mexican food. They are well paired with soup or some chips and salsa on the side!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Foreman grill
• skillet or frying pan
• spatula
• measuring spoons
• 4 teaspoons olive oil
• 2 teaspoons minced garlic
• 1 teaspoon chili powder
• 1 teaspoon cumin, ground
• 16 oz package of sliced mushrooms
• 12 oz baby spinach
• 1/2 teaspoon salt
• 4 tablespoons light cream cheese
• 16 oz. bottle of green salsa
• 8 inch flour tortillas
• 2/3 cup shredded Monterey Jack cheese, plus additional cheese for topping
• fat free sour cream

1. Heat olive oil on med-high heat in pan. Add garlic, chili powder, cumin, and mushrooms, sauté for 5 min. Remove from pan.
2. Add spinach and salt; cook for 1 min. or until spinach wilts. Drain the spinach; return mushroom mixture to pan. Add cream cheese and cook for 2 min., stirring frequently. Add Monterey Jack cheese and stir until melted. Remove and set aside.
3. Pre-heat grill. Spoon a few tablespoons of mushroom mix off center in the tortilla. Roll tortilla up.
4. Spray grill with non-stick spray. Place tortillas seam side down and close top of grill. Let grill for 4-5 min.
5. Remove tortillas from grill. Top with salsa, sour cream and cheese to liking. Makes 5-6 enchiladas if using 8-inch tortillas.

Tips & Warnings

• You can use frozen spinach as well. Follow directions for cooking on package and be sure to squeeze as much liquid out of spinach as possible.
• If not using a Foreman grill, heat non-stick pan on med-high, spray with non-stick spray, and cook for 2-3 min on each side to make it crispy.