Preheat oven to 350°F.

Place mushrooms and onion in skillet on medium-high heat with 1 tsp butter and sautée for 3-4 minutes.

Combine sautée with ground beef and brown. Season with salt, black pepper, garlic powder, basil, and thyme. Mix.

Add 1/2 of the tomato sauce and 2 tsp parmesan cheese to ground beef and combine.

Spread cream cheese over middle of tortilla shell. Cover with ground beef mix. Wrap with ends tucked in.

Spray/butter inside of baking pan, and place enchilada inside. Cover with remaining tomato sauce, tsp parmesan cheese, and mozzerella cheese.

Cover with aluminum foil, and bake for 20 minutes.