Cheese Enchiladas

By KeyIngredient

Ingredients

• 2 cans (15oz each) tomato sauce
• 1 1/3 c. water
• 2 Tbsp. chili powder
• 2 garlic cloves, minced
• 1 tsp. dried oregano
• 1/2 tsp. ground cumin
• 16 flour tortillas (8"), warmed
• 4 c. shredded monterey jack cheese
• 2 1/2 c. shredded cheddar cheese, divided
• 2 medium onions finely chopped
• 1 c. sour cream
• 1/4 c. minced fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• Shredded lettuce, sliced ripe olives and additional sour cream, optional

Details

Servings 16

Preparation

Step 1

In large saucepan combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer uncovered for 4-5 min or until thickened, stirring occasionally. Spoon 2 Tbsp. sauce over each tortilla.

In a large bowl combine the monterey jack, 2 c. cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 c. down the center of each tortilla. Roll up and place seam side down in 2 greased 9x13 baking dishes. Pour remaining sauce over top.

Bake uncovered at 350 for 20 min. Sprinkle with remaining cheddar cheese. Bake 4-5 min longer or until cheese is melted.

Garnish with lettuce, olives, sour cream if desired.