Cream Cheese & Mushroom Enchiladas

CREAM CHEESE AND MUSHROOM ENCHILADAS Ingredients: 1/2 cup chopped onion 1 clove garlic, minced 1 tbsp. cooking oil 28 oz. can tomatoes 1 tbsp. honey 1 tbsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. ground coriander 16 oz. fresh mushrooms, sliced 2 tbsp. margarine 8 oz. pkg. cream cheese, cut up 1 cup sour cream 3/4 cup sliced green onions 8 - 7 inch flour tortillas 2 cups shredded pepper cheese dash ground red pepper Method: Cook onion and garlic in oil until tender. Stir in tomatoes (cut up), honey, 1 tsp. chili powder, cumin, coriander, and red pepper. Bring to a boil, reduce heat, and simmer uncovered about 30 minutes or until thick, stirring occasionally. In a saucepan cook mushrooms and remaining chili powder (2 tsp.) in margarine on medium high 4 to 5 minutes until mushrooms are tender and liquid evaporates. Reduce heat. Stir in cream cheese until melted. Add 1/4 cup sour cream and the chopped green onion. Spoon 1/3 cup mushroom mixture in center of each tortilla. Sprinkle with pepper cheese and rollup. Place seam side down in a greased 12x7x2 inch baking dish. Spoon tomato mixture over tortillas. Cover and bake in a 350 degree oven for 30 minutes or until heated through. Top with shredded pepper cheese and return to oven until cheese melts. Serve on a bed of lettuce and tomatoes, with sour cream, if desired. Yield: Serves 4 - 5