Mushroom & Spinach Enchilada Casserole

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Yield

4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream)

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• dash chipotle powder
  
• 1 (8-ounce) package presliced mushrooms
• 1 (6-ounce) package fresh baby spinach (about 6 cups)
• 1 can drained & rinsed black beans
  
• 1/4 teaspoon salt
• 1/2 cup light cream cheese with onions and chives
• 1 (16-ounce) bottle green salsa, divided
• 4 burrito size tortillas
• 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese
• 1/4 cup fat-free sour cream
• Cilantro sprigs (optional)

Preparation

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 5 minutes. Add spinach,salt, & beans; 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.

Pour 1 cup salsa in bottom of greased 11x9 in pan. Taco 4 burrito size tortillas lengthwise in pan. Fill with spinach mixture. Fold edges of tortillas over to seal. Top with remaining salsa and cheese. Bake uncovered for 30 minutes until bubbly. Top with sour cream, and garnish with cilantro sprigs, if desired.