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    Cream Cheese & Mushroom Enchiladas


    Source of Recipe


    Internet

    List of Ingredients




    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

    Recipe



    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 .


 

 

 


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