1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. oil
1 (28 oz.) can tomatoes, cut up
1 tbsp. honey
1 tbsp. chili powder, divided
1/2 tsp. ground cumin
8 7-inch tortilla
3/4 c. shredded Monterey Jack cheese with jalapeno peppers
1/2 tsp. ground coriander
Dash red pepper
12 oz. fresh mushrooms, sliced
2 tbsp. butter
1 (8 oz.) cream cheese, cut up
1 c. sour cream, divided
3/4 s. sliced green onion

Cook onion and garlic in hot oil until tender. Stir in undrained tomatoes, honey, 1 teaspoon chili powder, cumin, coriander and red pepper. Bring to boil and reduce heat, simmer uncovered about 30 minutes stirring occasionally; set aside. Cook mushrooms and remaining chili powder in butter for 4-5 minutes or until mushrooms are tender and liquid evaporated. Reduce heat and stir in cream cheese until melted. Stir in 1/4 cup sour cream and green onion.

Spoon 1/3 cup of the cheese mixture in center of each tortilla. Roll up, place seams side down in greased 12 x 8 inch baking dish. Spoon tomato mixture over tortillas. Baked covered in a 350 degree oven for 30 minutes. Top with shredded cheese and remaining sour cream cheese mixture. Bake uncovered until cheese is melted. 8 servings.