Time to put on your Sombrero!
(I took that picture on a cruise to Baja back when I thought it was okay to go to Mexico.)
1/2 c. onions
package sliced mushrooms
1 Tb. minced garlic
4 whole wheat tortillas
jar of green chili salsa (or green enchilada sauce)
Directions: Cook onions and garlic in a hot skillet with Tb. olive oil until tender. Add mushrooms and small cans of green chilies. Cook through.
Take one tortilla, spread 1/4 of the filling mixture and 1/4 of the cheese. Gently roll up. Repeat with each tortilla.
Tip: Using fresh tortilla will prevent breakage.
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