Enchiladas With Cream Cheese And Mushrooms

• 1/2 c. onion, chopped
• 3 cloves garlic, minced
• 2 Tbsp. oil
• 1 (28 oz.) can tomatoes, cut up
• 2 Tbsp. honey
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. cayenne pepper
• 3/4 lb. mushrooms, sliced
• 3 Tbsp. butter
• 1 large (8 oz.) pkg. cream cheese
• 1 c. sour cream
• 3/4 c. green onions, sliced
• 10 flour tortillas
• 1 c. Cheddar cheese, shredded
• 1 c. Monterey Jack cheese, shredded

1. Cook onion and garlic in hot oil until tender.
2. Stir in undrained tomatoes, honey, chili powder, cumin, coriander and pepper.
3. Bring to boiling.
4. Reduce heat; simmer, uncovered, for about 30 minutes, or until thick, stirring occasionally.
5. Set aside.

onion, garlic, oil, tomatoes, honey, chili powder, cumin, coriander, cayenne pepper, mushrooms, butter, cream cheese, sour cream, green onions, flour tortillas, cheddar cheese, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082616 (may not work)