Cheese Enchiladas

Name: Cheese Enchiladas
Ingredients: 1 (15 ounce) can tomato sauce; 3/4 cup water; 1 tablespoon chili powder; 1 garlic clove, minced; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; 8 (8 inch) flour tortillas, warmed; 2 cups monterey jack cheese, shredded; 1 1/4 cups cheddar cheese, shredded, divided; 1 medium onion, finely chopped; 1/2 cup sour cream; 1/8 cup fresh parsley, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; shredded lettuce (optional); ripe olives, sliced (optional); additional sour cream (optional)

17 ingredients

12 steps

Ingredients

1 (15 ounce) can tomato sauce
3/4 cup water
1 tablespoon chili powder
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
8 (8 inch) flour tortillas, warmed
2 cups monterey jack cheese, shredded
1 1/4 cups cheddar cheese, shredded, divided
1 medium onion, finely chopped
1/2 cup sour cream
1/8 cup fresh parsley, minced
1/4 teaspoon salt
1/4 teaspoon pepper
shredded lettuce (optional)
ripe olives, sliced (optional)
additional sour cream (optional)

Directions

1

In large saucepan, combine the first six ingredients.
2

Bring to a boil.
3

Reduce heat; simmer uncovered, for 4-5 minutes or until thickened, stirring occasionally.
4

Spoon 2 T sauce over each tortilla.
5

In large bowl, combine the Monterey Jack, 1 cup cheddar cheese, onions, sour cream, parsley, salt and pepper.
6

Place about 1/3 cup down the center of each tortilla.
7

Roll up and place seam side down in 1 greased 13x9x2-inch baking dish.
8

Pour remaining sauce over top.
9

Bake, uncovered, at 350 degrees, for 20 minutes.
10

Sprinkle with remaining cheddar cheese.
11

Bake 4-5 minutes longer or until cheese is melted.
12

Garnish with lettuce, olives and sour cream, if desired.