Creamy Spinach And Mushroom Enchiladas

Creamy Spinach And Mushroom Enchiladas
16 Ingredients
  • 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
  • Cooking spray
  • 1 cup chopped onion
  • 1 jalapeño pepper, seeded and chopped
  • 2 cups sliced mushrooms
  • 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
Nutrition
240
12% daily value
8 servings
                                       
                                            balanced
     

Fat

15% 10

Saturated

17% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

10% 30

Carbs (net)

- 26

Fiber

17% 4

Sugars

- 4

Sugars, added

- 0

Protein

18% 9

Cholesterol

6% 17

Sodium

28% 681

Calcium

26% 256

Magnesium

23% 90

Potassium

17% 599

Iron

17% 3

Zinc

10% 2

Phosphorus

34% 238

Vitamin A

46% 416

Vitamin C

51% 31

Thiamin (B1)

8% 0

Riboflavin (B2)

16% 0

Niacin (B3)

7% 1

Vitamin B6

15% 0

Folate equivalent (total)

40% 160

Folate (food)

- 160

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

8% 2

Vitamin K

434% 347
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