Creamy Spinach-Mushroom Skillet Enchiladas

2 tsp EVO oil
1 tsp bottled minced garlic
1/2 tsp chili powder
1/2 tsp ground cumin
8-oz sliced mushrooms
6-oz fresh baby spinach (about 6 cups)
1/4 tsp salt
2 tbsp light cream cheese with onions and chives
16-oz green salsa, divided
8 (6-inch) corn tortillas
1/3 c shredded cheddar cheese
1/4 c sour cream
Cilantro sprigs (optional)

Preheat broiler. Heat olive oil in a large oven worthy skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms. Sauté 5 minutes. Add spinach and salt, and 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 of 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 of mushroom mixture into the center of each tortilla, and fold in half. Arrange in skillet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired.