2 cans (15 oz each) tomato sauce
1 1/3 cups water
2 tbsp chili powder
2 garlic cloves
1 tsp dried oregano
½ tsp ground cumin
16 flour tortillas, warmed
4 cups (16 oz) shredded Monterey jack cheese
2 ½ cups (10 oz) shredded cheddar cheese
2 medium onions, finely chopped
1 cup (8 oz) sour cream
¼ cup minced fresh parsley
½ tsp salt
½ tsp pepper
In a large saucepan, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tbsp sauce over each tortilla.
In a large bowl, combine the Monterey jack cheese, 2 cups cheddar cheese, onions, sour cream, parsley, salt, and pepper. Place about 1/3 cup down the centre of each tortilla. Roll up and place seam down in two greased 13-in x 9-in x 2-in baking dishes. Pour remaining sauce over top.
Bake, uncovered, at 350o for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives, and sour cream if desired.
Yield: 16 enchiladas.
http://www.tasteofhome.com/
Review: Tali liked them, Noah thought they were alright, Kaylie thought they had too many onions, I thought I should have cooked them a tiny bit longer.
