MUSHROOM SPINACH ENCHILADAS

Mushroom Spinach Enchiladas image

Provided by Alskann

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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1 lb ground pork (**see substitution note)
garlic, minced to taste
1/4 cup chopped onion
chili powder
creole seasoning
8 ounces sliced mushrooms
6 ounces spinach, stems removed and torn
2 tablespoons light cream cheese
16 ounces green tomatillo sauce (You can substitute regular tomato sauce)
4 large flour tortillas
1/3 cup shredded cheese
1/4 cup sour cream
cilantro, for garnish

Steps:

Cook pork in large skillet over medium heat. (**I sometimes will substitute cooked shredded pork roast. If so, I add the shredded pork just long enough to heat through after I saute the vegetables but before adding the spinach.).
Add garlic, chili powder, creole seasoning, mushrooms and onion. Saute 5 minutes.
Add spinach and cook for 1 minute or until spinach wilts.
Add cream cheese, cook 2 minutes or until cheese melts.
Heat sauce in microwave.
Soften tortillas in microwave.
Stir 1/4 of the sauce into the meat mixture.
Spoon mixture into the center of each tortilla, fold and arrange in 13x9 pan.
Top with remaining sauce and sprinkle with cheese.
Bake at 375 until cheese melts, about 15-20 minutes, depending on your oven.
Serve topped with sour cream and cilantro.