Creamy Spinach-Mushroom Skillet Enchiladas

• 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) corn tortillas
• 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese
• 1/4 cup fat-free sour cream
• Cilantro sprigs (optional)

1. Preheat broiler.
2. Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; saute 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. Place the mushroom mixture in a bowl; set aside.
3. Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm 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 in skillet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Wrap handle of skillet with foil, and broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired.

olive oil, garlic, chili powder, ground cumin, mushrooms, baby spinach, salt, light cream cheese, green salsa, corn tortillas, shredded monterey jack cheese, sour cream, cilantro

Taken from www.myrecipes.com/recipe/creamy-spinach-mushroom-skillet-enchiladas (may not work)