Cheese Enchiladas
-2 cans (15 oz. each) tomato sauce -2-1/2 C. shredded cheddar cheese, divided
-1-1/3 C. water -2 medium onions, finely chopped
-2 T. chili powder -1 cup sourcream
-2 garlic cloves (or 1/4 t. minced garlic) -1/4 C. minced fresh parsley
-1 t. dried oregano -1/2 t. salt
-1/2 t. ground cumin 16 flour tortillas (8 inches) -1/2 t. pepper
-4 C. shredded Monterey Jack cheese
-(for serving) shredded lettuce, sliced olives and additional sourcream
In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 T. sauce over each tortilla. In a large bowl, combine the Monterey Jack cheese, 2 cups cheddar cheese, onions, sourcream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam down in two greased 9" X 13" baking dishes. Pour remaining sauce over top. Bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sourcream. Yield: 16 enchiladas. You can use any two type of cheeses.
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