spinach mushroom enchiladas

Spinach Mushroom Enchiladas

• 2 jalapenos, diced
• 2 cups sliced mushrooms
• 1 T. butter
• 2 t. cumin, divided
• 10 oz. fresh spinach
• 1 cup cream (recommended) or milk
• 1 T. cornstarch
• 16 oz. sour cream
• 1/2 t. chili powder
• 1 t. salt
• dash red pepper
• cilantro to taste
• 2 oz (or 2 slices) Monterrey Jack cheese 
• 12 corn tortillas
• 1 cup shredded Mozzarella

Saute mushroom slices and jalapenos in butter until tender.  Add 1 teaspoon cumin and spinach; stir until wilted.

In a small saucepan, mix cream and cornstarch.  Add sour cream, 1 teaspoon cumin, chili powder, salt, red pepper, and cilantro.  Cook and stir on medium high heat until mixture comes to a boil; boil for 1 minute, stirring continually.  Remove from the heat and add Monterrey Jack cheese; stir until melted.

Prepare corn tortillas by microwaving for 1 minute inside a paper towel.  Spray a baking dish and put 1/2 cup of the milk mixture in the bottom.  Fill tortillas with spinach/mushroom mixture and place seam side down in dish.  Cover enchiladas with the rest of the sauce.  Sprinkle with mozzarella cheese and garnish with cilantro.  Bake at 350 degrees for 30 minutes.  Serves 6.

Nutrition (1 enchilada, made with reduced-fat sour cream): 212 calories, 13g fat, 8g saturated fat, 0g trans fat, 38mg cholesterol, 332mg sodium, 17g carbs, 2g fiber, 1g sugar, 8g protein, 52% vit. A, 14% vit. C, 21% calcium, 7% iron.