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.