This recipe for Creamy Spinach Mushroom Enchiladas is so scrumptious your kids won’t believe it’s jam-packed with Popeye’s favorite ingredient. Passanante’s Home Food Service recommends doubling the recipe below and saving the extras in the freezer for a quick meal when you’re short on time. This recipe can also become a vegetarian favorite in a hurry if you skip out on the chicken and double the spinach and mushrooms.

What you need:

• 2 chicken breasts
• 2 teaspoons of olive oil
• 2 cloves of garlic, minced
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 10 ounces sliced mushrooms
• 10 ounces frozen spinach, thawed and drained
• 8 ounces light cream cheese with onions and chives
• 1/2 teaspoon salt
• 8 ounces of sour cream
• White corn tortillas
• Monterey Jack cheese
• Salsa Verde (see recipe below) – can also use bottled salsa

How to make Creamy Spinach Mushroom Enchiladas:

1. Boil and shred chicken. Set aside
2. Heat oil in a large skillet over medium-high heat. Add garlic, chili powder, cumin and mushrooms; saute for 5 minutes.
3. Add spinach and salt to skillet.
4. Stir in cream cheese. Cook until the cheese melts.
5. Heat the salsa in a sauce pan over low heat; add the sour cream and mix well.
6. Wrap 5 tortillas in foil and put them in the oven at 350 degrees for about 8-10 minutes. This keeps them from falling apart.
7. Put spinach mixture, chicken, and cheese in a tortilla and wrap it up. Place in a greased baking pan.
8. Top with salsa and sour cream mixture, then cheese. Bake at 350 degrees for about 15 minutes or until bubbly.

How to make Salsa Verde:

Combine 5 tomatillos, husked and coarsely chopped, cilantro, 1 small onion, 1 jalapeño, salt, and 1 tablespoon oil in a food processor and mix until smooth. Cook for 15 minutes on low-medium heat with a little oil.

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Happy Eating!