Enchilada sauce (recipe follows)
1 doz. wheat tortillas
8 oz. cream cheese
Up to 1 c. fresh mushrooms
1 chopped onion
2 cans chicken (or 1 1/2 c. cooked chicken)
2 c. grated cheese, Jack or Cheddar

Lightly fry tortillas in oil, both sides, one at a time.

Mix remaining ingredients, except grated cheese, in a bowl. Fill each tortilla as it is fried with 1/3 cup filling and roll up. Place in baking pan, lining tortillas up side by side as you work.

Top with enchilada sauce, then grated cheese. Bake at 400 degrees 20 minutes, until piping hot.

ENCHILADA SAUCE:

1 fresh tomato, chopped
1 onion, chopped
1 green pepper, chopped
1 stalk celery
1 carrot, shredded
1 garlic clove, minced
2 sm. cans tomato sauce (or 1 can tomato paste plus 1 c. water)
2 tbsp. chili powder
2 tsp. cumin (ground)
1 tsp. salt

Saute all vegetables in 2 tablespoons oil until very soft, about 7-8 minutes. Add spices, tomato sauce and simmer about 5-10 minutes. Pour over prepared enchiladas.