Creamy Mushroom Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 3/4 cup dry red wine or 3/4 cup water
• 1 teaspoon chili powder
• 2 teaspoons oregano
• 2 teaspoons honey
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4-1/2 teaspoon hot pepper sauce (tabasco)
• 4 teaspoons butter
• 1 1/2 lbs mushrooms, thickly sliced
• 1 (4 ounce) can diced green chilies, drained
• 1 cup sliced green onion, including tops
• 1 cup plain yogurt
• 1 (3 ounce) package cream cheese, cut into small pieces
• 2 teaspoons flour
• 10 corn tortillas
• 1 1/2 cups shredded monterey jack cheese

Recipe

• 1 enchilada sauce: heat oil in a wide frying pan over medium heat; add onion and cook, stirring, until soft; stir in remaining sauce ingredients; bring to a boil, cover, reduce heat and simmer for 10 minutes.
• 2 set aside.
• 3 enchiladas: in a wide frying pan over medium heat, melt butter; add mushrooms and cook, stirring, until mushrooms are golden and liquid has evaporated.
• 4 reduce heat to low and add chiles, onions, yogurt, cream cheese and flour; cook, stirring, until mixture boils and thickens; remove from heat.
• 5 bring enchilada sauce to a boil over medium-high heat; then remove from heat; using tongs, dip a tortilla into bubbling sauce for a few seconds to soften, then place in a greased 9x13-inch baking dish; spoon about 1/2 cup of the mushroom mixture down the center of each tortilla and roll to enclose; arrange seam side down; repeat until all tortillas are dipped and rolled; if sauce becomes too thick, thin it with water or wine.
• 6 pour remaining sauce evenly over enchiladas; bake, covered, in a 375°oven for 20 minutes; uncover and sprinkle with cheese; continue baking, uncovered, for 5 more minutes or until cheese is melted.