CREAM CHEESE AND MUSHROOM ENCHILADAS
0.50 cup onion, minced
1.00 garlic clove, minced
2.00 tablespoons vegetable oil
1.00 can tomatoes (28 ounce), chopped
1.00 cup picante sauce
2.00 teaspoons chili powder
2.00 teaspoons coriander, ground
0.50 teaspoon cumin, ground
12.00 ounce mushrooms, sliced
1.00 packet cream cheese (8 ounce), cubed
0.25 cup green onions, sliced
8.00 whole wheat tortillas
0.75 cup Monterey jack, shredded
Cook onion and garlic in the oil. Stir in the tomatoes, picante, 1 teaspoon
chili powder, 1 teaspoon 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.