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Source: Pace Recipes

Pace® Cream Cheese and Mushroom Enchiladas
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Serves: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
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1 cup Pace® Picante Sauce
1 can (14 1/2 ounces) whole peeled tomatoes, cut up
1 tbsp. Vegetable Oil
4 cups sliced mushrooms, (about 12 ounces)
1/8 tsp. garlic powder or 1 clove garlic, minced
1 pkg. (8 ounces) cream cheese, cubed
8 flour tortillas, (6")
3/4 cup shredded Monterey Jack cheese, (3 ounces)
Sliced green onions




In medium saucepan mix picante sauce and tomatoes. Over medium heat, heat to a boil. Reduce heat to low and cook 5 min.

In medium skillet over medium heat, heat oil. Add mushrooms and garlic powder and cook until liquid is evaporated. Remove from heat. Add cream cheese and stir until melted.

Spoon about 1/4 cup mushroom mixture down center of each tortilla. Roll up and place seam-side down in 2-quart shallow baking dish.

Spoon picante sauce mixture over enchiladas. Cover and bake at 350°F. for 30 min. or until hot. Uncover. Top with cheese. Bake 5 min. more or until cheese is melted. Sprinkle with onions.






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