Cream Cheese And Mushroom Enchiladas

• 1/2 c. onion, chopped
• 1 clove garlic, minced
• 1 Tbsp. oil
• 1 (28 oz.) can tomatoes, diced
• 1 Tbsp. honey
• 1 Tbsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• dash of ground red pepper
• 12 oz. fresh mushrooms, sliced
• 2 Tbsp. butter or margarine
• 1 (8 oz.) pkg. cream cheese, cut up
• 1 c. dairy sour cream
• 3/4 c. thinly sliced green onion
• 8 (7-inch) flour tortillas
• 3/4 c. Monterey Jack cheese, shredded

1. Cook onion and garlic in oil until tender.
2. Stir in undrained tomatoes, honey, 1 teaspoon chili powder and remaining spices. Bring mixture to a boil; reduce heat and simmer, uncovered, about 30 minutes, until thick, stirring occasionally.
3. Set aside.

onion, clove garlic, oil, tomatoes, honey, chili powder, ground cumin, ground coriander, ground red pepper, fresh mushrooms, butter, cream cheese, sour cream, green onion, flour tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645737 (may not work)