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Cream cheese & mushroom enchiladas

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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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