Cream Cheese and Mushroom Enchiladas

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Cream Cheese and Mushroom Enchiladas

 

1/2 cup onion, minced

1 garlic clove, minced

2 tbsps. vegetable oil

1 28 oz. can tomatoes, chopped

1 cup picante sauces

2 tsp. chili powder

2 tsps. coriander, ground

1/2 tsp. cumin, ground

12 ozs. mushrooms, sliced

1 8 oz. pkg. cream cheese, cubed

1/4 cup green onions, sliced

8 whole wheat tortillas

3/4 cup monterey jack, shredded

sour cream

shredded lettuce

picante

 

Cook onion and garlic in the oil. Stir in the tomatoes, picante ,1 tsp. chili

powder, 1 tsp. coriander and the cumin. Simmer for 15 minutes. In a 10 " skillet,

cook the mushrooms with remaining chili powder and coriander until the mushrooms

are tender and the liquid evaporates. Remove from heat and stir in the cream

cheese . Stir in 1/4 cup of the picante mixture and the green onions. Spoon 1/3

cup of mushroom mixture down the center of each tortilla. Roll up and place seam

side down in a greased 12 x 7-inch pan. Spoon remaining picante mixture over the

enchiladas. Cover tightly with foil and bake at 350 degrees for 20 minutes.

Remove from oven and top with cheese. Serve with sour cream, lettuce and

additional picante.

serves 8.

 

 

 

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