Recipe by invictus
This is hands down my favorite meal. Based upon the consensus of the people I have made a minor change to the recipe by sauteeing the onions before putting in the cheese mixture to assist with cooking the onions thoroughly.
Top Review by NorthwestGal
Oh my goodness, these were very tasty enchiladas. I had some sliced olives and jalapeno pepper leftover from another recipe, so I added it to the cheese topping. But otherwise I made this exactly as written. They were very easy to make, and I thought the seasoning amounts were just perfect for our taste buds. Thanks for sharing, Heidi in Seattle. Made for 2009 Zaar World Tour #5.
- 2 (15 ounce) cans tomato sauce
- 2 tablespoons chili powder
- 1 1⁄2 teaspoons oregano
- 1 1⁄2 teaspoons cumin
- 2 garlic cloves, finely chopped
- 1 medium onion, chopped
- 2 cups monterey jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1⁄2 cup sour cream
- 2 tablespoons parsley
- 1⁄4 teaspoon pepper
- 8 flour tortillas, 6 inch
- 1⁄4 cup cheddar cheese, shredded
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally.
- Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly.
- In a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper.
- Place 3/4 cup sauce on the bottom of a 13x9 dish.
- Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
- Pour remaining sauce over tortillas. Bake for 20 minutes or until cheese has melted inside tortillas. Sprinkle with remaining 1/4 cup of shredded cheese.