Creamy Spinach and Mushroom Enchiladas

2 tsp olive oil
1 Tbsp bottled minced garlic
1/2 tsp chili powder
1/2 tsp ground cumin
2 (8-oz) packages pre-sliced mushrooms
16-oz package frozen spinach, thawed and drained
1/4 tsp salt
6 oz light cream cheese with onions and chives
16-oz bottle salsa, divided (green or red)
8 (6-inch) corn tortillas
1/3 cup (1-1/2 oz) shredded Monterey Jack cheese
Optional: 1/4 cup fat-free sour cream

Heat oven to 350°F.

Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 5 minutes. Add spinach and salt; cook for 1 minute, stirring frequently. Drain; return mushroom mixture to pan. Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently.

Coat an 11 x 7 baking dish with cooking spray and layer ingredients as follows:

1/2 of the salsa (1 cup)
4 tortillas
All of the mushroom mixture
Remaining 4 tortillas
Remaining 1 cup salsa
Top with shredded cheese

Bake, uncovered, at 350 degrees for 15 minutes. Cut into squares to serve.
Top with sour cream, if desired.

YIELD: 8 servings (serving size: 1 square).

Adapted from Cooking Light – Oct 2001