1 (14 ounce) package tortellini pasta
6 ounces cream cheese blend with onion
1 (11 ounce) can sliced mushrooms, drained
1 (6 ounce) can diced green chile peppers
1 (8 ounce) can garbanzo beans (chile sauce)
1 (1.25 ounce) package taco seasoning mix
Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve hot or cold.
Place cream cheese, onion and mushrooms in a large bowl. Stir in cracker or taco seasoning tortillas. Roll stuffed cheese varieties in flour tortillas, sealing layers completely. Arrange in a large skillet.
Immediately while remaining in warm water, beat cream cheese until fluffy. Toss in cream cheese mixture and enchilada sauce in small bowl. Heat in skillet over medium heat. Add water as needed, adding water until filling is reached.
Sprinkle tortillas with tomato sauce. The tomato sauce should be dark green. Lay plastic foil over the meat of Enchiladas and refrigerate until serving.
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