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CREAM CHEESE AND MUSHROOM ENCHILADAS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Vegetarian
Amount Measure Ingredient -- Preparation Method
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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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