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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Creamy Spinach-Mushroom Skillet Enchiladas Recipe

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This recipe for Creamy Spinach-Mushroom Skillet Enchiladas is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp.olive oil
1 tsp. bottled minced garlic
½ tsp. chili powder
½ tsp. ground cumin
1 (8-oz) package pre-sliced mushrooms
1 (8-10oz) package fresh baby spinach (about 6 cups)
¼ tsp. salt
3 T. light cream cheese with green onions and chives (heaping T.)
1 (16 oz) bottle green salsa, divided
8 (6-inch) corn tortillas
⅓ c. (1 ½ oz) shredded Monterey Jack cheese
1/4 c. fat-free sour cream
1 c. salsa
cilantro sprigs (optional)

Corn and black bean salad
1 (15 oz) can black beans
1 (7 oz) can whole kernel corn with sweet peppers
¼ cider vinegar
½ T. sugar
¼ tsp. cumin
Directions:
Directions:
1. Preheat broiler.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic, chili powder, cumin, and mushrooms; saute 5 minutes. Add spinach and salt; cook 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 mushroom mixture in a bowl; set aside.
3. Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs; stack 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; sprinkle with shredded cheese. Wrap handle of skillet with foil, and broil enchiladas 4 minutes or until cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired.

Corn and black bean salad
Rinse and drain black beans. Combine with corn and sweet peppers, drained. Add the remaining ingredients. Serve at room temperature.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I may suggest plain cream cheese and fresh onion and chives.

 

 

 

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