Cheese Enchilada

By oldbklady

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

Details

Servings 4

Preparation

Step 1

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.