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Cream Cheese Enchiladas



Saute' onion, pepper and mushrooms.
Add cream cheese and half of olives; set aside.
Saute' each taco shell in oil to soften.
Then dip each shell in enchilada sauce; put a large spoonful of the vegetable mixture in shell, top with cheese and roll up.
Place in 9x13-inch pan.
Cover with rest of sauce and cheddar cheese and olives.
Bake at 350* for 20 minutes.