Cream Cheese & Mushroom Enchiladas Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Onion, minced
1: Garlic clove, minced
2 tbsp: Vegetable oil,
1 can: Tomatoes, (28 oz.), chopped
1 cup: Picante sauce,
2 tsp: Chili powder,
2 tsp: Coriander, ground
1/2 tsp: Cumin, ground
12 ounce: Mushrooms, sliced
1 package: Cream cheese, (8 oz), cubed
1/4 cup: Green onions, sliced
8: Whole wheat tortillas,
3/4 cup: Monterey jack, shredded
Sour cream,
Shredded lettuce,
Picante,
Directions:
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 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 picante.
Adapted from a recipe from Pace Picante.
Source from luhu.jp
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 picante.
Adapted from a recipe from Pace Picante.
Source from luhu.jp