Cheese Enchiladas

Ingredients

• 1 (15 ounce) can tomato sauce

• 3/4 cup water
• 1 tablespoon chili powder
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin

• 8 (8 inch)  flour tortillas, warmed
• 2 cups monterey jack cheese, shredded
• 1 1/4 cups cheddar cheese, shredded, divided
• 1 medium onion, finely chopped
• 1/2 cup sour cream
• 1/8 cup fresh parsley, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• shredded lettuce (optional)
• ripe olives, sliced (optional)
• additional sour cream (optional)

Directions

1. 1

   In large saucepan, combine the first six ingredients.

2. 2

   Bring to a boil.

3. 3

   Reduce heat; simmer uncovered, for 4-5 minutes or until thickened, stirring occasionally.

4. 4

   Spoon 2 T sauce over each tortilla.

5. 5

   In large bowl, combine the Monterey Jack, 1 cup cheddar cheese, onions, sour cream, parsley, salt and pepper.

6. 6

   Place about 1/3 cup down the center of each tortilla.

7. 7

   Roll up and place seam side down in 1 greased 13x9x2-inch baking dish.

8. 8

   Pour remaining sauce over top.

9. 9

   Bake, uncovered, at 350 degrees, for 20 minutes.

10. 10

    Sprinkle with remaining cheddar cheese.

11. 11

    Bake 4-5 minutes longer or until cheese is melted.

12. 12

    Garnish with lettuce, olives and sour cream, if desired.