1 lemon, zested
1 (16 ounce) can peeled and sliced tomatoes with juice
3 tablespoons white wine vinegar
1 tablespoon olive oil
2 tablespoons lemon juice
1 (15 ounce) can creamed corn
1 (14.5 ounce) can sliced mushrooms
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) can sliced onions
1 (8.5 ounce) package cream cheese, softened
2 (5 ounce) cans cream cheese, softened
1/4 cup diced onion
1 teaspoon dried basil
1/2 teaspoon dried oregano
In a medium saucepan, combine lemon zest, tomatoes, vinegar, olive oil, lemon juice, creamed corn, mushrooms, onions, creamed corn, sliced mushrooms, onions and dried basil. Cook over medium heat for 5 to 6 minutes, stirring occasionally.
Remove from heat. Stir in cream cheese and cream cheese or cheese and cream cheese. Mix thoroughly. Transfer to a medium bowl.
When mixture is cool, divide into 3 portions and roll into small pieces. Roll the pieces into small pieces. Place 1 tablespoon mixture into each tortilla. Roll up tortillas and seal edges. Serve with salsa and sour cream.