Cream cheese and mushroom enchiladas

 
                    CREAM CHEESE AND MUSHROOM ENCHILADAS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mexican                          Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Onion, minced
    1                    Garlic clove, minced
    2       tb           Vegetable oil
    1       cn           Tomatoes (28 oz.), chopped
    1       c            Picante sauce
    2       ts           Chili powder
    2       ts           Coriander, ground
      1/2   ts           Cumin, ground
   12       oz           Mushrooms, sliced
    1       pk           Cream cheese (8 oz), cubed
      1/4   c            Green onions, sliced
    8                    Whole wheat tortillas
      3/4   c            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
   F. for 20 minutes.  Remove from oven and top with
   cheese.  Serve with sour cream, lettuce and additional
   picante.
   
   Adapted from a recipe from Pace Picante.
  
 
 
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