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LOCATION: Recipes >> Vegetarian >> Mushroom Enchiladas 03

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Sour Cream Mushroom Enchiladas

1 lb mushrooms, sliced
2 cans cream of mushroom soup, condensed
1 pint light sour cream
1 can green chiles, large
1 tablespoon cumin
4 dashes tabasco sauce
1 teaspoon chili powder
1/2 cup cheddar cheese, grated
1/2 cup reduced fat monterey jack cheese, grated
1 teaspoon olive oil
1 tomato, chopped
1 bunch cilantro, chopped
1 bunch green onions
Green Salsa
6 flour tortillas

Preheat oven to 350 and grease the bottom of a 9 x 13 pan with
olive oil. Mix the soup, sour cream, chiles, mushrooms and spices
together. Set aside 1/2 cup. Mix the two cheeses together. Spread
a layer of the mixture down the center of a tortilla, then a layer
of cheese. Fold the sides over and place in the pan. Repeat until
the mixture is gone. Spred the remaining 1/2 cup of the mixture
over the top of the rolled enchiladas and sprinkle with the remaining
cheese. Sprinkle green taco sauce over top. Cover with foil and
bake for 45 to 55 minutes. Let stand for 5 minutes before serving.
Serve with chopped tomatoes, green onions, cilantro and extra green
taco sauce or salsa.

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