Enchiladas With Cream Cheese And Mushrooms - cooking recipe

Ingredients
    1/2 c. onion, chopped
    3 cloves garlic, minced
    2 Tbsp. oil
    1 (28 oz.) can tomatoes, cut up
    2 Tbsp. honey
    1 Tbsp. chili powder
    1 tsp. cumin
    1 tsp. coriander
    1/2 tsp. cayenne pepper
    3/4 lb. mushrooms, sliced
    3 Tbsp. butter
    1 large (8 oz.) pkg. cream cheese
    1 c. sour cream
    3/4 c. green onions, sliced
    10 flour tortillas
    1 c. Cheddar cheese, shredded
    1 c. Monterey Jack cheese, shredded
Preparation
    Cook onion and garlic in hot oil until tender.
    Stir in undrained tomatoes, honey, chili powder, cumin, coriander and pepper.
    Bring to boiling.
    Reduce heat; simmer, uncovered, for about 30 minutes, or until thick, stirring occasionally.
    Set aside.

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