Cheese Enchiladas

Ingredients

• 2 Cups shredded Monterey Jack cheese (8 oz)
• 1 Cup shredded Cheddar cheese (4 oz)
• 1 Med. onion, chopped (about 1/2 cup)
• 1/2 Cup sour cream or plain yogurt
• 2 Tablespoons chopped fresh parsley
• 1/4 Teaspoon pepper
• 6 Flour tortillas (7-inch diameter)
• 1 Can (15 oz) tomato sauce
• 1/3 Cup chopped green bell pepper
• 1 Tablespoon chili powder
• 1 Teaspoon chopped fresh or
• 1/2 Teaspoon dried oregano leaves
• 1/4 Teaspoon ground cumin
• 1 Clove garlic, finely chopped
• 1/4 Cup shredded Cheddar cheese (1 oz)

Directions

Heat oven to 350 d. Grease rectangular baking dish, 12 X 7 1/2 X 2 in. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchildas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives or lime wedges if desired. 6 servings: 360 calories per serving.

To Microwave: Prepare as directed - except place enchiladas in greased rectangular microwavable dish, same size as above, and do not sprinkle with 1/4 cup Cheddar cheese. Cover with waxed paper and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes, until hot and bubbly. Sprinkle with 1/4 cup Cheddar cheese. Cover and let stand about 3 minutes.

Submitted 6/13/05.
Source: Betty Crocker's 40th Anniversary
Submitted By: Tammy Fontenot
sidtam@timetrend.com
Cheese Enchiladas