Creamy Spinach And Mushroom Enchiladas

• Sauce:
• 1 teaspoon garlic powder
• 1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
• 1 (8-ounce carton) fat-free sour cream
• 1 (4.5-ounce) can chopped green chiles, undrained
• Enchiladas:
• Cooking spray
• 1 cup chopped onion
• 1 jalapeno 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
• Garnish:
• 1/2 cup chopped seeded plum tomato
• 1/4 cup chopped green onion tops

1. Preheat oven to 350u0b0.
2. To prepare sauce, combine first 4 ingredients; stir well.
3. To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeno; saute 5 minutes or until tender, stirring frequently. Add mushrooms; saute 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.
4. 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.
5. Bake at 350u0b0 for 20 minutes. Top with tomato and green onion.

garlic, condensed reducedfat cream, sour cream, green chiles, cooking spray, onion, pepper, mushrooms, garlic, ground cumin, salt, shredded monterey jack cheese, corn tortillas, tomato, green onion

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