Cream Cheese And Mushroom Enchiladas - cooking recipe

Ingredients

1/2 c. onion, chopped
1 clove garlic, minced
1 Tbsp. oil
1 (28 oz.) can tomatoes, diced
1 Tbsp. honey
1 Tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
dash of ground red pepper
12 oz. fresh mushrooms, sliced
2 Tbsp. butter or margarine
1 (8 oz.) pkg. cream cheese, cut up
1 c. dairy sour cream
3/4 c. thinly sliced green onion
8 (7-inch) flour tortillas
3/4 c. Monterey Jack cheese, shredded

Preparation

Cook onion and garlic in oil until tender.
Stir in undrained tomatoes, honey, 1 teaspoon chili powder and remaining spices. Bring mixture to a boil; reduce heat and simmer, uncovered, about 30 minutes, until thick, stirring occasionally.
Set aside.