Prep 20 mins
Cook 20 mins
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.
- 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
- 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.
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.
Great cheese enchiladas! Would add in some jalapenos for spice or maybe some spinach. Makes quite a bit of sauce, probably more than needed. Used 1 1/2 times the sauce recipe for double the filling. May try freezing these since we had quite a bit left over.
These are without a doubt the BEST Enchiladas!!! A couple extra steps make these SO worth it!