Cream Cheese And Mushroom Enchiladas - cooking recipe

Ingredients

2 (14.5 oz.) cans Mexican recipe stewed tomatoes
1 Tbsp. honey
1/2 tsp. ground cumin
1/2 tsp. ground coriander
dash of ground red pepper
12 oz. fresh mushrooms, sliced
2 tsp. chili powder
2 Tbsp. margarine or butter
18 oz. pkg. cream cheese, cut up
1/2 c. thinly sliced green onion
8 (7-inch) flour tortillas
1/4 c. shredded Monterey Jack cheese or Monterey Jack with jalapeno peppers (1 oz.)
sour cream

Preparation

Stir undrained tomatoes, honey, cumin, coriander and pepper together in a medium skillet.
Bring to boiling and reduce heat. Simmer uncovered, about 30 minutes or until thick, stirring occasionally.
Set aside.
Cook mushrooms and chili powder in margarine in a saucepan over medium heat for 4 or 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 the green onion.
Spoon 1/3 cup of the cream cheese mixture in center of each tortilla.
Roll up.
Place seam side down in greased 2-quart rectangular baking dish.
Spoon tomato mixture over enchiladas.
Cover and bake in a 350\u00b0 oven for about 30 minutes or until heated through.
Top with shredded cheese and dollop with remaining sour cream.
Bake, uncovered, for 4 or 5 minutes or until cheese melts.
Makes 8 servings.
Has 338 calories per serving.