Cheese Enchiladas
Ingredients
30 ounces of 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 6 inch flour tortillas
1/4 cup cheddar cheese, shredded
Instructions
Preheat oven to 350 degrees. In a medium saucepan combine tomato sauce, chili powder, oregano, cumin and garlic. Cook until heated through, about ten minutes, stirring occasionally. Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly. In a medium sized bowl, combine cheeses, sour cream, onion, parsley and pepper. Place 3/4 cup sauce in the bottom of a 13 x 9 inch dish. Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll and place seam side down in the dish. 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. 8 Servings.