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Location: Texas, United States

Thursday, August 23, 2007

Cheese Enchiladas

2 cans (15 oz each) tomato sauce
1 1/3 cups water
2 Tbsp chili powder
2 garlic cloves, minced
1 tsp oregano
½ tsp cumin
16 flour tortillas, warmed (8-inch)
4 cups Monterey Jack cheese, shredded
2 ½ cups (10 oz) shredded cheddar cheese, divided
2 medium onions, finely chopped
1 cup (8 oz) sour cream (I used fat-free)
¼ cup minced fresh parsley (I used 1 Tbsp dried)
½ tsp salt
½ tsp pepper
Optional for garnish: lettuce, sliced ripe olives, additional sour cream

In large saucepan, combine first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. (Mine didn’t really thicken, but was just fine.) Spoon 2 Tbsp sauce over each tortilla.

In a large bowl, combine the Monterey Jack cheese, 2 cups cheddar cheese, onions, sour cream, parsley, salt, and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13 X 9-inch baking dishes. Pour remaining sauce over top.

Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer until cheese is melted. Garnish with lettuce, olives, and sour cream if desired. Makes 16. (We could only eat one for each meal!)



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