Creamy Spinach Mushroom Skillet Enchiladas

Attention. Please stop what you're doing and make this NOW. It's that delicious. It was fast and pretty easy and just plain scrumptious. If you love Tex-Mex flavors, the green sauce is perfect. If not, the green sauce is still perfect. Well I guess it depends on the kind you buy. The kind I got was local, but I'm sure you can find an awesome green sauce for when you make it. Because you are going to make it. Right?

My only substitution was Laughing Cow garlic and herb cheese wedges instead of the cream cheese. Pretty much the same thing. I just didn't want a whole brick of cream cheese laying around when I can eat the Laughing Cow on other things. I suppose I could with cream cheese, but I wouldn't. It would just go to waste.

Really though, please make this! It's vegetarian and only 5 Weight Watchers Points per serving, including the sour cream. It's very adaptable. I'm already dreaming up new veggie/salsa combinations for when I make it next. And if you're not veggie, well...add some cooked shredded chicken to the filling. Or some shrimp. Or...

Recipe is from Cooking Light (via myrecipes.com):

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)


Preheat broiler.
Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 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.

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.


Yield: 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream) @ 5 WW Points each

CALORIES 273 (29% from fat); FAT 8.7g (sat 3.6g,mono 2.9g,poly 1g); IRON 2.7mg; CHOLESTEROL 15mg; CALCIUM 330mg; CARBOHYDRATE 39.4g; SODIUM 806mg; PROTEIN 10.1g; FIBER 6.7g

Cooking Light, OCTOBER 2001

Tex-Mex Rice & Bean Casserole

This is a pretty good vegetarian dish. It's not super filling and could use some more seasoning. I topped it with some mild salsa and it was just fine. I'll probably make this again. The husband took one bite and did not want anymore. He didn't like it. It is important to note that he tends to assume he doesn't like anything with beans and cheese in it though.


Recipe from Weight Watchers:


Tex-Mex Rice & Bean Casserole

4 servings @ 6 Points each
6 servings @ 4 Points each


Ingredients:
1 cup canned yellow corn, drained
1 Tbsp diced green chilies
15 oz can pinto beans, drained and rinsed
1 cup cooked brown rice (fresh or leftover)
3/4 cup shredded reduced-fat Mexican style cheese
3/4 cup fat free sour cream
1/4 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
2 Tbsp chopped scallions
2 Tbsp shredded reduced-fat Mexican style cheese


Preheat oven to 350 degrees F. Coat a 2-qt glass baking dish with cooking spray.


In a large bowl combine first 9 ingredients. Stir in the scallions.


Bake for 30 minutes. Top with remaining cheese. Bake another 10 minutes. Let sit for 5-10 minutes to firm up. Slice into squares and serve.

¡Lasagna Ole!

I do not know where I got the original recipe for this. If anyone knows of a cookbook or somewhere else in which this recipe appears, please let me know and I'll be glad to credit it.

¡Lasagna Ole!

Ingredients

1 lb ground turkey breast

1 green pepper, chopped

1 red pepper, chopped

1 jar salsa, 16 ounces

1 can diced tomatoes, undrained

1 cup frozen corn kernels

8 corn tortillas

1 1/2 cups 2% cheddar, divided

Preheat oven to 375 degrees F. Brown meat with peppers in large skillet, stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to a boil.

Spoon 1 cup meat mixture into bottom of a 13X9 inch baking dish. Top with 4 tortillas, tearing and overlapping as necessary. Spoon half the remaining meat mixture over tortillas; top with ¾ cup cheese. Top with remaining tortillas and meat mixture. Cover with foil.

Bake 25-30 minutes. Remove from oven; uncover. Sprinkle with remaining ¾ cup cheese, let stand 5 minutes or until cheese is melted.

Makes 6 very big servings.

Here's the nutrition information based on my SparkRecipes recipe builder:

332 calories, 13g fat, 32g carbs, 5g fiber, 26g protein

7 Weight Watchers Points