Cheese Enchiladas for Oamc
- Mix 2 cups Cheddar, 2 cups Monterey Jack cheese, sour cream, onion and garlic. Spoon about 1/2 cup cheese mixture down center of each tortilla. Roll up; place seam sides down in ungreased oblong baking dish, 12 X 7 1/2 X 2".
- Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1 cup cheese over tomato mixture.
- To Cook: Thaw then bake at 350F uncovered until cheese is melted and filling is bubbly, about 20 minutes.