Cream Cheese and Mushroom Enchiladas

These tasty enchiladas feature flour tortillas filled with a cream cheese-mushroom filling, topped with Monterey Jack cheese and cooked in zesty tomato-picante sauce.

At a glance

Prep

10 min.

Total

55 min.

Serves

Cook: 10 min.

Bake: 35 min.

Made With

Pace® Picante Sauce

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What You'll Need

1 cup Pace® Picante Sauce
1 can (14.5 ounces) whole peeled tomatoes, cut up
1 tablespoon vegetable oil
12 ounces mushrooms, sliced (about 4 cups)
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 package (8 ounces) cream cheese, cut into cubes
8 flour tortillas (6-inch), warmed
3/4 cup shredded Monterey Jack cheese
Sliced green onions

How to Make It

1
Heat the picante sauce and tomatoes in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes.
2
Heat the oil in a 10-inch skillet over medium heat. Add the mushrooms and garlic powder and cook until the mushrooms are tender and the liquid has evaporated. Remove the skillet from the heat. Add the cream cheese and stir until it's melted.
3
Spoon about 1/4 cup mushroom mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into a 2-quart shallow baking dish.
4
Spoon the picante sauce mixture over the enchiladas. Cover the baking dish.
5
Bake at 350°F. for 30 minutes or until the filling is hot and bubbling. Uncover the baking dish. Top with the Monterey Jack cheese.
6
Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the onions.

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Recipe Nutritional Information

Made With	Pace Picante Sauce
Calories	540
Total Fat	34g
Saturated Fat	16g
Cholesterol	81mg
Sodium	1287mg
Total Carbohydrate	45g
Dietary Fiber	6g
Protein	17g
Vitamin A	31%DV
Vitamin C	23%DV
Calcium	30%DV
Iron	16%DV