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Source: Campbell's Recipes
Tagged With: 4 servings
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.
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Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
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1 cup Pace® Picante Sauce
1 can (14.5 ounces) whole peeled tomatoes, cut up
1 tablespoon Vegetable Oil
12 ounces mushroom, 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 tortilla (6-inch), warmed
3/4 cup shredded Monterey Jack cheese
Sliced green onion




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.
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.
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.
Spoon the picante sauce mixture over the enchiladas. Cover the baking dish.
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.
Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the onions.



Notes:
Nutritional Values per Serving using 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

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