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LOCATION: Recipes >> Vegetarian >> Mushroom Enchiladas 04

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Cream Cheese and Mushroom Enchiladas

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

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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