SPINACH VEGGIE MUSHROOM ENCHILADAS IN SOUR CREAM SAUCE

Spinach Veggie Mushroom Enchiladas in Sour Cream Sauce image

Provided by Myralein

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

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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 (white 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

Steps:

Cook the spinach in 2 cups of water with the soup mix for 20 minutes.
Drain spinach and let cool.
Saute mushrooms, scallions and garlic in the olive oil over a medium heat in a large skillet.
Using paper towels, squeeze all the moisture from the spinach.
Heat the oven broiler.
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.
Pour the salsa on the bottom of a 9x12 rectangular glass or aluminum pan and spread it around.
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.
Repeat process until all the tortillas are rolled.
Mix the milk with the sour cream and chiles and spread it over the enchiladas.
Top the enchiladas with the rest of the cheese, and sprinkle on some chile powder.
Place pan under the broiler, leaving the oven door open.
When the cheese is melted, remove the pan.
Serve on plates immediately.