Recipe - Cream Cheese And Mushroom Enchiladas

One half cup Onion, minced
1 Garlic clove, minced
2 tablespoon Vegetable oil
1 cn Tomatoes (28 oz.), chopped
1 cup Picante sauce
2 teaspoon Chili powder
2 teaspoon Coriander, ground
One half teaspoon Cumin, ground
12 ounce Mushrooms, cut or sliced up
1 pack Cream cheese (8 oz), cubed
One fourth cup Green onions, cut or sliced up
8 Whole wheat tortillas
Three fourths cup Monterey jack, shredded
Sour cream
Shredded lettuce
Picante

Cook onion and garlic in the oil. Stir in the tomatoes, picante ,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 One fourth 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 7inch 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 picante.

Adapted from a recipe from Pace Picante.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini