Enchilada Casserole

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

16 ingredients

12 steps

Ingredients

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

Directions

1

Heat oven to 350°.
2

Mix Monterey Jack cheese, 1 cup Cheddar, onion, sour cream, parsley, salt and pepper; reserve.
3

Heat tomato sauce, water, bell pepper, chili powder, oregano, cumin and garlic to boiling; reduce heat.
4

Simmer, uncovered, 5 minutes.
5

Pour into greased pie plate, 8 or 9 x 1 1/4-inches.
6

Dip each tortilla into sauce to coat both sides.
7

Spoon about 1/4 cup cheese mix onto each tortilla and roll up.
8

Arrange in ungreased rectangular baking dish, 12 x 7 1/2 x 2-inches.
9

Pour remaining sauce over enchiladas.
10

Sprinkle with 1/4 cup Cheddar cheese.
11

Bake, uncovered, until hot and bubbly.
12

Garnish with sour cream and sliced olives or lime wedges if desired.