Cream Cheese And Mushroom Enchiladas

• 2 (14.5 oz.) cans Mexican recipe stewed tomatoes
• 1 Tbsp. honey
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• dash of ground red pepper
• 12 oz. fresh mushrooms, sliced
• 2 tsp. chili powder
• 2 Tbsp. margarine or butter
• 18 oz. pkg. cream cheese, cut up
• 1/2 c. thinly sliced green onion
• 8 (7-inch) flour tortillas
• 1/4 c. shredded Monterey Jack cheese or Monterey Jack with jalapeno peppers (1 oz.)
• sour cream

1. Stir undrained tomatoes, honey, cumin, coriander and pepper together in a medium skillet.
2. Bring to boiling and reduce heat. Simmer uncovered, about 30 minutes or until thick, stirring occasionally.
3. Set aside.
4. Cook mushrooms and chili powder in margarine in a saucepan over medium heat for 4 or 5 minutes or until mushrooms are tender and liquid evaporates.
5. Reduce heat. Stir in cream cheese until melted.
6. Stir in 1/4 cup of the sour cream and the green onion.
7. Spoon 1/3 cup of the cream cheese mixture in center of each tortilla.
8. Roll up.
9. Place seam side down in greased 2-quart rectangular baking dish.
10. Spoon tomato mixture over enchiladas.
11. Cover and bake in a 350u0b0 oven for about 30 minutes or until heated through.
12. Top with shredded cheese and dollop with remaining sour cream.
13. Bake, uncovered, for 4 or 5 minutes or until cheese melts.
14. Makes 8 servings.
15. Has 338 calories per serving.

recipe stewed tomatoes, honey, ground cumin, ground coriander, ground red pepper, fresh mushrooms, chili powder, margarine, cream cheese, green onion, flour tortillas, shredded monterey jack cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705685 (may not work)