Cheese Enchiladas

Linda P

By
@momtooo

Better than take out.

Rating:
★★★★☆ 1 vote
Comments:
Serves:
6-8
Prep:
25 Min
Cook:
25 Min

Ingredients

2 can(s)
(15 ounces each) tomato sauce
1-1/3 c
water
2
garlic cloves, minced
1 tsp
dried oregano
1/2 tsp
ground cumin
16
flour tortillas (8 inches), 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
Toppings: Shredded lettuce, sliced ripe olives and additional sour cream

Step-By-Step

1In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.
2In a large bowl, combine the Monterey Jack, 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-in. x 9-in. baking dishes. Pour remaining sauce over top.
3Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired.