Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 2 c. shredded Monterey cheese (8 oz.); 1 c. shredded Cheddar cheese (4 oz.); 1 medium onion, chopped; 1/2 c. sour cream; 2 Tbsp. snipped parsley; 1/4 tsp. pepper; 2/3 c. water; 1/3 c. chopped green pepper; 1/2 tsp. diced oregano leaves; 1/4 tsp. salt; 1 (15 oz.) can tomato sauce; 1 Tbsp. chili powder; 1/4 tsp. ground cumin; 1 clove garlic, chopped; 1/4 c. Cheddar cheese (1 oz.); 8 tortillas

16 ingredients

11 steps

Ingredients

2 c. shredded Monterey cheese (8 oz.)
1 c. shredded Cheddar cheese (4 oz.)
1 medium onion, chopped
1/2 c. sour cream
2 Tbsp. snipped parsley
1/4 tsp. pepper
2/3 c. water
1/3 c. chopped green pepper
1/2 tsp. diced oregano leaves
1/4 tsp. salt
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
1/4 tsp. ground cumin
1 clove garlic, chopped
1/4 c. Cheddar cheese (1 oz.)
8 tortillas

Directions

1

Mix Monterey Jack, 1 cup Cheddar cheese, onion, sour cream, parsley, salt and pepper.
2

Save.
3

Heat tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic to boiling, stirring occasionally.
4

Reduce heat.
5

Simmer uncovered 5 minutes. Pour into ungreased pie plate.
6

Dip each tortilla into sauce to coat both sides.
7

Spoon 1/4 cup cheese mix into each tortilla; roll tortilla around filling.
8

Put into ungreased baking dish (12 x 7 1/2 x 2-inch).
9

Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup Cheddar cheese.
10

Bake uncovered at 350° for about 20 minutes.
11

Can garnish with dairy sour cream and sliced olives or lime wedges if desired.