Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           minced onion
   2      cloves        garlic -- minced
   2      tablespoons   vegetable oil
  28      ounces        tomatoes -- canned, chopped
   1      cup           salsa
   2      teaspoons     chili powder
   2      teaspoons     ground coriander
   1      teaspoon      cumin -- ground
  12      ounces        sliced mushrooms
   1      package       cream cheese -- cubed
     1/4  cup           sliced green onions
   8                    whole         wheat tortillas
     3/4  cup           shredded monterey jack cheese
                        sour cream
                        shredded lettuce
                        salsa

Preparation:

Cook onion and garlic in the oil. Stir in the tomatoes, picante or salsa ,1 tsp. chili powder, 1 tsp. coriander and the cumin. Simmer for 15 minutes. In a 10" skillet, cook the mushrooms with remaining chili powder and coriander until the mushrooms are tender and the liquid evaporates. Remove from heat and stir in the cream cheese. Stir in 1/4 cup of the picante mixture and the green onions. Spoon 1/3 cup of mushroom mixture down the center of each tortilla. Roll up and place seam side down in a greased 12 x 7-inch pan. Spoon remaining picante mixture over the enchiladas. Cover tightly with foil and bake at 350 F. for 20 minutes. Remove from oven and top with cheese. Serve with sour cream, lettuce and additional salsa.