Cream Cheese And Mushroom Enchiladas

Course : Enchiladas
Serves: 8
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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
1 package sour cream
1 head shredded lettuce
1 jar salsa

Preparation / Directions:

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.

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