Ingredients:

2 teaspoons olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach (about 6 cups)
1/4 teaspoon salt
2 tablespoons light cream cheese with onions and chives
1 (16-ounce) bottle green salsa, divided
8 (6-inch) corn tortillas
1/3 cup (1-1/2 ounces) shredded Monterey Jack cheese
1/4 cup fat-free sour cream
Cilantro sprigs (optional)

Directions:

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

Heat 1 cup salsa in a saucepan over low heat.Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate.Spoon 1 heaping tablespoon mushroom mixture into center of each tortilla; fold in half, and arrange in skillet, overlapping slightly.Top with remaining salsa, and sprinkle with cheese.Wrap handle of skillet with foil, and broil enchiladas for 4 minutes or until the cheese melts.Top with sour cream, and garnish with cilantro sprigs, if desired.