Creamy Spinach-Mushroom Skillet Enchiladas

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2 teaspoons olive oil

1 teaspoon bottled minced garlic

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1 (8-ounce) package presliced mushrooms

1 (6-ounce) package fresh baby spinach (about 6 cups)

1/4 teaspoon salt

2 tablespoons light cream cheese with onions and chives

1 (16-ounce) bottle green salsa, divided

8 (6-inch) corn tortillas

1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese

1/4 cup fat-free sour cream

Cilantro sprigs (optional)

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