Cheese Enchiladas

Name: Cheese Enchiladas
Ingredients: 2 (15 ounce) cans tomato sauce; 2 tablespoons chili powder; 1 1/2 teaspoons oregano; 1 1/2 teaspoons cumin; 2 garlic cloves, finely chopped; 1 medium onion, chopped; 2 cups monterey jack cheese, shredded; 1 cup cheddar cheese, shredded; 1/2 cup sour cream; 2 tablespoons parsley; 1/4 teaspoon pepper; 8 flour tortillas, 6 inch; 1/4 cup cheddar cheese, shredded

13 ingredients

7 steps

Ingredients

2 (15 ounce) cans tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
2 garlic cloves, finely chopped
1 medium onion, chopped
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1/2 cup sour cream
2 tablespoons parsley
1/4 teaspoon pepper
8 flour tortillas, 6 inch
1/4 cup cheddar cheese, shredded

Directions

1

Preheat oven to 350 degrees.
2

In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally.
3

Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly.
4

In a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper.
5

Place 3/4 cup sauce on the bottom of a 13x9 dish.
6

Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
7

Pour remaining sauce over tortillas. Bake for 20 minutes or until cheese has melted inside tortillas. Sprinkle with remaining 1/4 cup of shredded cheese.