Cheese Enchiladas

Name: Cheese Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 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

(21)

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.

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READY IN: 40mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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