B
ButterSticks
Guest
Ingredients:
3 cups sliced fresh mushrooms
1 large onion -- finely chopped
2 tablespoons butter
8 corn tortillas
4 cups enchilada sauce, warmed slightly (I MUCH prefer the 'green' enchilada sauce in this recipe)
2 cups Monterey jack cheese -- shredded
1/2 pkg. cream cheese
3 green onions -- sliced
2 ounces sliced black olives
chopped cilantro
sour cream
Directions:
Slice and saute mushrooms and onion in margarine. Set aside.
Soften tortillas in heated enchilada sauce.
Spread or spoon some creamcheese onto center of tortilla. It's a little goopy since there's sauce on the tortilla already. Just work with it.
Spoon mushrooms onto each tortilla, sprinkle with grated cheese, and roll up.
Place seam side down in a shallow baking dish.
Top with remaining warm sauce and sprinkle with cheese.
Bake in a preheated 325F degree oven for about 15 minutes. Garnish with green onions, olives, lots of chopped cilantro if you like it, and sour cream.
This freezes well before OR after baking.
3 cups sliced fresh mushrooms
1 large onion -- finely chopped
2 tablespoons butter
8 corn tortillas
4 cups enchilada sauce, warmed slightly (I MUCH prefer the 'green' enchilada sauce in this recipe)
2 cups Monterey jack cheese -- shredded
1/2 pkg. cream cheese
3 green onions -- sliced
2 ounces sliced black olives
chopped cilantro
sour cream
Directions:
Slice and saute mushrooms and onion in margarine. Set aside.
Soften tortillas in heated enchilada sauce.
Spread or spoon some creamcheese onto center of tortilla. It's a little goopy since there's sauce on the tortilla already. Just work with it.
Spoon mushrooms onto each tortilla, sprinkle with grated cheese, and roll up.
Place seam side down in a shallow baking dish.
Top with remaining warm sauce and sprinkle with cheese.
Bake in a preheated 325F degree oven for about 15 minutes. Garnish with green onions, olives, lots of chopped cilantro if you like it, and sour cream.
This freezes well before OR after baking.
Thanks, Buttersticks!