Cheese and Mushroom Enchiladas
Cheese and Mushroom Enchiladas
1/2 cup chopped onion
1 clove garlic, minced
1 Tbsp. cooking oil
28-ounce can tomatoes, cut up
1 Tbsp honey
1 Tbsp chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
Dash ground red pepper
12 ounces fresh mushrooms, sliced
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2 Tbsp. margarine or butter
8-ounce package cream cheese, cut up
1 cup dairy sour cream
3/4 cup thinly sliced green onion
Eight 7-inch flour tortillas
3/4 cup shredded Monterey Jack
cheese with jalapeno peppers
(3 ounces)
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Cook onion and garlic in hot oil until tender. Stir in undrained tomatoes, honey, 1 tsp. of the chili
powder, cumin, coriander and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes
or until thick, stirring occasionally; set aside. Cook mushrooms and remaining chili powder in margarine
for 4 to 5 minutes or until mushrooms are tender and liquid evaporates. Reduce heat; stir in cream cheese
until melted. Stir in 1/4 cup of the sour cream and green onion. Spoon 1/3 cup of the cheese mixture in
center of each tortilla. Roll up; place, seam side down, in greased 12 x 7 1/2 x 2" baking dish.
Spoon tomato mixture over tortillas. Bake, covered, in 350 degree oven 30 minutes or until hot. Top with
shredded Monterey Jack cheese and remaining sour cream. Bake, uncovered, 4 to 5 minutes or until cheese
melts. Makes 8 servings.
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