Italian-Style Enchiladas - cooking recipe

Ingredients

1 (15 ounce) jar marinara sauce
3 large portabella mushroom caps
3 dried sun-dried tomatoes (not oil-packed)
1/4 cup shredded fresh basil
1/2 teaspoon minced garlic
1 cup shredded reduced-fat mozzarella cheese
1 green onion, sliced
2 teaspoons extra virgin olive oil
nonstick cooking spray
8 fat-free flour tortillas (6 inches each)
sliced green onion (optional)

Preparation

Soak sun-dried tomatoes in hot water for 30 minutes; drain.
Chop; set aside.
Preheat oven to 450 degrees.
In small saucepan heat marinara sauce.
Remove stem and scrape woody part from beneath mushroom caps.
Chop mushrooms.
In saute pan heat oil and garlic.
Add mushrooms, basil, onion, and tomato and saute, cooking until tender, adding a little water if necessary to prevent sticking.
When complete, drain any excess water.
Allow mixture to cool slightly, then add 1/2 of the cheese and toss.
Spray a 2-qt. baking dish with non-stick cooking spray and spread 2 tablespoons of marinara sauce across the bottom of the dish.
Divide mixture evenly among tortillas and roll up, jelly-roll style, and place seam down in the dish.
Pour remaining marinara sauce over all, and top with cheese.
Bake at 450 degrees for 10-12 minutes or until cheese is melted and dish is heated through.
Garnish with sliced green onion (optional).
Serve.