Recipe Details

Summary

Name: Cream Cheese And Mushroom Enchiladas

Category: Mexican

1/2 cup chopped onion

1 clove garlic, minced

1 tbsp. cooking oil

28 oz. can tomatoes

1 tbsp. honey

1 tbsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

16 oz. fresh mushrooms, sliced

2 tbsp. margarine

8 oz. pkg. cream cheese, cut up

1 cup sour cream

3/4 cup sliced green onions

8 - 7 inch flour tortillas

2 cups shredded pepper cheese

dash ground red pepper

Cook onion and garlic in oil until tender. Stir in tomatoes (cut

up), honey, 1 tsp. chili powder, cumin, coriander, and red

pepper. Bring to a boil, reduce heat, and simmer uncovered about

30 minutes or until thick, stirring occasionally.

In a saucepan cook mushrooms and remaining chili powder (2 tsp.)

in margarine on medium high 4 to 5 minutes until mushrooms are

tender and liquid evaporates. Reduce heat. Stir in cream cheese

until melted. Add 1/4 cup sour cream and the chopped green

onion. Spoon 1/3 cup mushroom mixture in center of each

tortilla. Sprinkle with pepper cheese and rollup. Place seamside

down in a greased 12x7x2 inch baking dish. Spoon tomato mixture

over tortillas.

Cover and bake in a 350 degree oven for 30 minutes or until

heated through. Top with shredded pepper cheese and return to

oven until cheese melts. Serve on a bed of lettuce and tomatoes,

with sour cream, if desired. Serves 4 - 5 .