Spinach Veggie Mushroom Enchiladas In Sour Cream Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen chopped spinach
• 1 (8 ounce) package knorr vegetable soup mix
• 2 cups water
• 1 (8 ounce) package sliced mushrooms
• 1 bunch scallion, sliced ( part and some green)
• 2 large garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1/4 cup cream cheese (neufchatel is okay)
• 1/4 cup crumbled mexican cotija cheese or 1/4 cup feta cheese
• 1 cup reduced-fat mexican cheese blend, split into 1/2 cup portions
• 1 teaspoon tabasco sauce
• 1 (16 ounce) container low-fat sour cream, room temperature
• 2 tablespoons milk or 2 tablespoons half-and-half
• 2 ounces chopped green chilies
• 1 cup favorite salsa
• 8 fajita size flour tortillas
• chili powder

Recipe

• 1 cook the spinach in 2 cups of water with the soup mix for 20 minutes.
• 2 drain spinach and let cool.
• 3 saute mushrooms, scallions and garlic in the olive oil over a medium heat in a large skillet.
• 4 using paper towels, squeeze all the moisture from the spinach.
• 5 heat the oven broiler.
• 6 blend together the spinach, mushrooms, garlic, scallions, cream cheese, cojita or feta, salt, pepper, tabasco, and 1/2 cup of the mexican cheese blend in the skillet and heat it on low.
• 7 pour the salsa on the bottom of a 9x12 rectangular glass or aluminum pan and spread it around.
• 8 using another skillet, heat the tortillas until soft, then spread 1/3 cup of the spinach mixture in the center of a warm tortilla, roll it up, and place it seam side down in the pan.
• 9 repeat process until all the tortillas are rolled.
• 10 mix the milk with the sour cream and chiles and spread it over the enchiladas.
• 11 top the enchiladas with the rest of the cheese, and sprinkle on some chile powder.
• 12 place pan under the broiler, leaving the oven door open.
• 13 when the cheese is melted, remove the pan.
• 14 serve on plates immediately.