Cheese Enchilada

Cheese Enchilada
Cheese Enchilada

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups monterey jack cheese, shredded

  • 1

    cup cheddar cheese, shredded

  • 1

    onion, chopped

  • 1/2

    cup sour cream

  • 2

    tablespoons fresh parsley (optional)

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 15

    ounces tomato sauce

  • 2/3

    cup water

  • 1/3

    cup green pepper, chopped

  • 1

    tablespoon chili powder

  • 1/2

    teaspoon oregano

  • 1/4

    teaspoon ground cumin

  • 1

    garlic clove, minced

  • 8

    flour tortillas

  • 1/4

    cup cheddar cheese, shredded

Directions

Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside. Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup of the cheese mixture onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar cheese. Bake uncovered at 350F for about 20 minutes, or until hot and bubbling. Garnish with sour cream and sliced black olives. **NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350F oven for 35 minutes.

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