Low Carb Creamy Spinach and Mushroom Enchiladas

Low Carb Creamy Spinach and Mushroom Enchiladas Ingredients

• Filling

  • 
2 tbsp olive oil


  • 1 bag fresh spinach

  • Shiitake mushrooms

  • 1 shallot

  • 
1 garlic clove

  • 4 oz Monterey jack cheese - grated

• Sauce

  • 
1/2 cup heavy whipping cream

  • 1/2 cup sour cream

  • 
1 tsp garlic powder

• Enchiladas

  • 8 low carb flour tortillas (8-inch)

  • 
4 oz Monterey Jack cheese - grated

Directions

• Preheat oven to 350F

• Heat up a large cooking pan over medium-low heat and add oil and mushrooms, then cook for 5 minutes

• Add diced shallot and garlic, then cook another 5 minutes

• Add spinach, cover and cook for 5 minutes 


• Fill each tortilla with spinach mushroom mixture and sprinkle with cheese

• Roll the tortilla and place in your dish (You should be able to fit 8)

• Pour sauce over enchilada (whisk the sauce; whipping cream, sour cream, garlic powder)

• Sprinkle with cheese

• Cook for 30 minutes in oven

• Enjoy!