Creamy Spinach-Mushroom Skillet Enchiladas recipe - from the The Sneed Family Cookbook Project Family Cookbook

Ingredients

• 2 tsp.olive oil
• 1 tsp. bottled minced garlic
• � tsp. chili powder
• � tsp. ground cumin
• 1 (8-oz) package pre-sliced mushrooms
• 1 (8-10oz) package fresh baby spinach (about 6 cups)
• � tsp. salt
• 3 T. light cream cheese with green onions and chives (heaping T.)
• 1 (16 oz) bottle green salsa, divided
• 8 (6-inch) corn tortillas
• ⅓ c. (1 � oz) shredded Monterey Jack cheese
• 1/4 c. fat-free sour cream
• 1 c. salsa
• cilantro sprigs (optional)
• Corn and black bean salad
• 1 (15 oz) can black beans
• 1 (7 oz) can whole kernel corn with sweet peppers
• � cider vinegar
• � T. sugar
• � tsp. cumin