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Ingredients

• Servings: 5 (2 enchiladas)
• Sauce:
• 1 teaspoon garlic powder
• 1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
• 1 (8-ounce carton) fat-free sour cream
• 1 (4.5-ounce) can chopped green chiles, undrained
• Enchiladas:
• Cooking spray
• 1 cup chopped onion
• 1 jalapeo pepper, seeded and chopped
• 2 cups sliced mushrooms
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 (10-ounce) packages frozen chopped spinach, thawed and drained
• 1 cup (4 ounces) shredded Monterey Jack cheese, divided
• 10 (6-inch) corn tortillas
• Garnish:
• 1/2 cup chopped seeded plum tomato
• 1/4 cup chopped green onion tops

Description

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