Maybe I watched too many Popeye cartoons was a kid, but I like spinach. Creamed spinach, spinach and artichoke dip, regular spinach with a little pepper sauce – does not matter how it is prepared, I eat it up. And, this delish creamy spinach mushroom skillet enchiladas recipe is no exception.
For this recipe, you will need olive oil, minced garlic, chili powder, ground cumin, sliced mushrooms, 1 six-ounce package of fresh baby spinach, cream cheese with onions and chives, green salsa, corn tortillas, shredded Monterey Jack cheese, sour cream, and fresh cilantro.
Preheat your oven to broil. In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add 1 teaspoon of minced garlic, 1/2 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and 8 ounces of sliced mushrooms. Let that saute for 5 minutes while stirring occasionally. Add one six-ounce package of fresh baby spinach to the skillet along with 1/4 teaspoon of salt. Let that cook about one minute (until the spinach begins to wilt). Drain the skillet mixture and add 2 tablespoons of cream cheese with onions and chives. Stir well. After that has cooked about two minutes, pour the mixture from the skillet into a bowl.
In a small saucepan, heat 1 cup of green salsa over low heat. Grab a corn tortilla with tongs and dredge it in the warm salsa. Place the tortilla on a plate then add a heaping tablespoon of the mushroom mixture in the middle. Fold the tortilla in half and place in the skillet. Fill seven more tortillas and place them all in the skillet, slight overlapping each other. Pour the remaining salsa over the top of the enchiladas and top with 1/3 cup of shredded Monterey Jack cheese. Wrap the skillet handle with aluminum foil and place the enchiladas in the oven for four minutes or until the cheese melts. Top each enchilada with a spoonful of sour cream and garnish with cilantro sprigs if desired.