Cream cheese & mushroom enchiladas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion, minced |
| 1 | Garlic clove, minced | |
| 2 | tablespoons | Vegetable oil |
| 1 | can | Tomatoes (28 oz.), chopped |
| 1 | cup | Picante sauce |
| 2 | teaspoons | Chili powder |
| 2 | teaspoons | Coriander, ground |
| ½ | teaspoon | Cumin, ground |
| 12 | ounces | Mushrooms, sliced |
| 1 | pack | Cream cheese (8 oz), cubed |
| ¼ | cup | Green onions, sliced |
| 8 | Whole wheat tortillas | |
| ¾ | cup | Monterey jack, shredded |
| Sour cream | ||
| Shredded lettuce | ||
| Picante | ||
Directions
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 ¼ cup of the picante mixture and the green onions.
Spoon ⅓ 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.