Cream Cheese Enchiladas
Ingredients
- 1 onion, chopped,
- 1 green pepper, diced finely
- 1 can (14 3/4 ounce) black olives, sliced,
- 1 lb mushroom, siced thin
- 8 ounces cream cheese
- 12 corn tortillas
- 1 lb cheddar cheese, grated,
- 2 (10 ounce) cansold el paso enchilada sauce
Directions
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.