spinach enchiladas

40 minutes

2 tablespoons olive oil
1 10 ounce package of frozen spinach, thawed and drained
1 medium onion, chopped
2 cloves garlic, minced
2 cups mushrooms
1 cup corn (optional)
8 ounces low fat cream cheese/tofutti cc
8 ounces swiss cheese slices
16 ounces low fat sour cream/tofutti sc
4 ounce can green chilies, diced
jalapeños and paprika for garnish

preheat oven to 350. in a large saucepan, add oil and saute garlic and onions until translucent. add mushrooms, corn, and spinach. saute until mushrooms begin to brown. remove from heat and set aside. warm tortillas slightly. (i usually just throw the tortillas over the veggie mixture and let them steam for a minute before i add the filling so they become more pliable. lay out tortillas on counter. fill each with about 1 tablespoon of cream cheese, 3 tablespoons of veggie filling and half a slice of swiss cheese. roll and place in glass baking dish. bake uncovered for 20-25 minutes or until slightly crunchy on top. when the enchiladas have only a couple of minutes left, using the same pan from the veggies, warm the pan over medium heat for a minute or so. add sour cream and chilies. stir and remove from heat. if you let the sour cream sauce get too hot, it will break and leave you with a funky texture, so just barely warm it. dish out the enchiladas, cover them with sauce and top with a dash of paprika (for some pretty color) and a few jalapeños. serve a side of black beans topped with cilantro.

*****vegan option: use tofutti sour cream and cream cheese, leave out swiss and add a little extra cream cheese to filling....perfect!