Elaine's Mushroom Enchiladas

By Addie

MY NOTES - This was VERY good but I added diced chicken for Jack and Jennifer. I also think they could be made easier with tomato sauce with diced chiles added for convenience or even salsa. I also made them in eight 12" tortillas instead, rolling up the ends and enclosing the filling.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 can (28 oz.) chopped seasoned tomatoes with chilies
• 1 tablespoon plus 1 1/2 teaspoons chili powder
• 1 tablespoon honey
• 1/2 teaspoon each: cumin, minced cilantro
• 1/4 teaspoon ground red pepper
• .....................................
• 16 ounces sliced mushrooms
• 2 tablespoons butter
• 1 cup sour cream
• 8 ounces cream cheese
• 1 small bunch sliced green onions
• .....................................
• 12 (8-inch) flour tortillas
• 6 ounces shredded Monterey Jack cheese

Preparation

Step 1

1. Heat oil in large skillet over medium heat; cook onion and garlic until golden, about 5 minutes. Add tomatoes, 1 tablespoon of chili powder, honey, cumin, cilantro and red pepper. Bring to boil, lower heat to simmer and cook 30 minutes.

2. Melt butter and remaining 1 1/2 teaspoons chili powder in separate large skillet over medium heat; stir in mushrooms. Cook until most of the liquid is gone, about 3 minutes. Add sour cream and cream cheese and cook until cheese melts. Stir in green onions.

3. Heat oven to 350* and spray a 13x9x2 baking dish with non-stick spray. Spoon mushroom filling down center of tortillas and roll up. Arrange in baking dish. Cover with tomatoe mixture and sprinkle with cheese. Bake until cheese melts, about 20 minutes.
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I thought these were incredible but Richard suggested next time to add a meat filling as well. Maybe chorizo or even ground beef or pork but I loved them just the way they were. Try them this way first. They are rich but oh, soooo good.