Cream Cheese Enchiladas

• 1 onion, chopped
• 1 green pepper, diced finely
• 1 (14 3/4 ounce) can black olives, sliced
• 1 lb mushroom, siced thin
• 8 ounces cream cheese
• 12 corn tortillas
• 1 lb cheddar cheese, grated
• 2 (10 ounce) cansold el paso enchilada sauce

1. Saute' onion, pepper and mushrooms.
2. Add cream cheese and half of olives; set aside.
3. Saute' each taco shell in oil to soften.
4. Then dip each shell in enchilada sauce; put a large spoonful of the vegetable mixture in shell, top with cheese and roll up.
5. Place in 9x13-inch pan.
6. Cover with rest of sauce and cheddar cheese and olives.
7. Bake at 350* for 20 minutes.

onion, green pepper, black olives, mushroom, cream cheese, corn tortillas, cheddar cheese, cansold

Taken from www.food.com/recipe/cream-cheese-enchiladas-391768 (may not work)