Cheese Enchiladas

invictus's Note:

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.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 (15 ounce) cans tomato sauce
• 2 tablespoons chili powder
• 1 ½ teaspoons oregano
• 1 ½ teaspoons cumin
• 2 garlic cloves , finely chopped
• 1 medium onion , chopped
• 2 cups monterey jack cheese , shredded
• 1 cup cheddar cheese , shredded
• ½ cup sour cream
• 2 tablespoons parsley
• ¼ teaspoon pepper
• 8 flour tortillas , 6 inch
• ¼ cup cheddar cheese , shredded

Directions:

1. Preheat oven to 350 degrees.
2. In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally.
3. Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly.
4. In a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper.
5. Place 3/4 cup sauce on the bottom of a 13x9 dish.
6. Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
7. 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.

Reviews

[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.

[leaguegirl]

Great dish! We have made these twice so far, and they have been delish both times.
I did omit the oregano because strangely I did not have any on hand, and added a dash of chipotle chili pepper, and black pepper. I also used corn tortillas instead of flour.
Just great. They have been added to our regular rotation.
Thanks!

[Bellablue]

This sauce was very tasty. Much better than store bought enchilada sauce!
We also enjoyed the mixture of monterey jack and cheddar cheeses. Especially, the monterey jack which melted beautifully.
I too had more sauce than needed but, saved the rest to make mexican pizzas. I also only had medium size tortillas so, made four enchiladas instead of eight.
It is refreshing to us not to have a meat dish every night so, this filled the meatless dinner night very nicely.
All in all this recipe is a definite keeper! We will be for sure, enjoying these cheesy enchiladas again.
Thanks for posting.