Slice onion lengthwise in thin strips

Cut red pepper into Batonnet strips

Set corn on a dish towel and cut off kernels

Wipe mushrooms clean with a damp paper towel and thinly slice

Heat oil in a nonstick skillet over medium high heat

Add the tortillas one at a time, turning over almost immediately

Drain tortillas on paper towels

Add the onion and red pepper to the oil in the skillet and cook 5 minutes

Add the mushrooms and continue cooking 5 to 8 minutes or until all are very tender

Add the chilies and corn and cook 2 minutes

Remove from heat and cool slightly

Season with salt and pepper

Fill tortillas with vegetable filling and all but 1/2 cup cheese. Roll up and arrange in a casserole dish

Pour on cream and top with cheese

Bake 25 minutes at 350 degrees

Top with cilantro to serve.