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CREAM CHEESE AND MUSHROOM ENCHILADASIngredients:1/2 cup chopped onion1 clove garlic, minced1 tbsp. cooking oil28 oz. can tomatoes1 tbsp. honey1 tbsp. chili powder1/2 tsp. ground cumin1/2 tsp. ground coriander16 oz. fresh mushrooms, sliced2 tbsp. margarine8 oz. pkg. cream cheese, cut up1 cup sour cream3/4 cup sliced green onions8 - 7 inch flour tortillas2 cups shredded pepper cheesedash ground red pepperMethod:Cook onion and garlic in oil until tender. Stir in tomatoes (cut up), honey, 1 tsp. chili powder, cumin, coriander, and red pepper. Bring to a boil, reduce heat, and simmer uncovered about 30 minutes or until thick, stirring occasionally.In a saucepan cook mushrooms and remaining chili powder (2 tsp.) in margarine on medium high 4 to 5 minutes until mushrooms are tender and liquid evaporates. Reduce heat. Stir in cream cheese until melted. Add 1/4 cup sour cream and the chopped green onion. Spoon 1/3 cup mushroom mixture in center of each tortilla. Sprinkle with pepper cheese and rollup. Place seam side down in a greased 12x7x2 inch baking dish. Spoon tomato mixture over tortillas. Cover and bake in a 350 degree oven for 30 minutes or until heated through. Top with shredded pepper cheese and return to oven until cheese melts. Serve on a bed of lettuce and tomatoes, with sour cream, if desired. Yield: Serves 4 - 5