Cheese Enchiladas
photo by Lavender Lynn
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 (15 ounce) can tomato sauce
- 3⁄4 cup water
- 1 tablespoon chili powder
- 1 garlic clove, minced
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon ground cumin
- 8 (8 inch) flour tortillas, warmed
- 2 cups monterey jack cheese, shredded
- 1 1⁄4 cups cheddar cheese, shredded, divided
- 1 medium onion, finely chopped
- 1⁄2 cup sour cream
- 1⁄8 cup fresh parsley, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- shredded lettuce (optional)
- ripe olives, sliced (optional)
- additional sour cream (optional)
directions
- In 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 T sauce over each tortilla.
- In large bowl, combine the Monterey Jack, 1 cup 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 1 greased 13x9x2-inch baking dish.
- Pour remaining sauce over top.
- Bake, uncovered, at 350 degrees, 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.
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Reviews
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!