Chipotle Veggie Enchiladas

• 8 portabella mushrooms, sliced
• 1 bunch asparagus
• 12 large yellow onion, sliced
• olive oil, for sauteing
• 12 cup chipotle chile, dressing
• 8 ounces softened cream cheese
• 1 chopped garlic clove
• 2 tablespoons sugar (to taste) or 2 tablespoons Splenda sugar substitute (to taste)
• 8 large flour tortillas or 8 large corn tortillas

1. For sauce:.
2. Combine dressing, cream cheese, and garlic in medium saucepan.
3. Keep heat low, stir continually, allowing cream cheese to soften and liquify.
4. Add sugar to taste.
5. Set aside with lid on to keep hot.
6. For veggie filling:.
7. Begin with asparagus, lightly saute for appx.
8. 5 minutes.
9. Add onion, saute 2 minutes.
10. Add mushrooms, saute 2 minutes.
11. Lightly steam tortillas, wrapped in a dish cloth in the microwave for about 45 secs.
12. Pour warm sauce in a pie dish, just enough to cover the bottom.
13. Dip a tortilla in sauce, getting both sides nice and gooey!
14. Lay on a plate and spoon 1/8 of veggie mixture into center.
15. Fold tortilla around filling.
16. Repeat for 8 enchiladas.
17. Spoon any leftover sauce over enchiladas and serve hot!

mushrooms, asparagus, yellow onion, olive oil, chipotle chile, cream cheese, garlic, sugar, flour tortillas

Taken from www.food.com/recipe/chipotle-veggie-enchiladas-133002 (may not work)