Cream Cheese and Mushroom Enchiladas
| Yield: | 8 Servings |
| Categories: | Mexican, Vegetarian |
| 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 |
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