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Ingredients:
1/2 cup onion, minced
1 garlic clove, minced
2 tbsp vegetable oil
1 can tomatoes (28 oz.), chopped
1 cup picante sauce
2 tsp chili powder
2 tsp coriander, ground
1/2 tsp cumin, ground
12 oz mushrooms, sliced
1 package cream cheese (8 oz), cubed
1/4 cup green onions, sliced
8 whole wheat tortillas
3/4 cup monterey jack, shredded
1 sour cream
1 shredded lettuce
1 picante
Instructions:
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.
Servings: 8
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Cream Cheese & Mushroom Enchiladas Recipe brought to you by Mexican Recipes To-Go
