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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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You can substitute any type of cheese you'd like. 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. In large saucepan, combine the first six ingredients.
2. Bring to a boil.
3. Reduce heat; simmer uncovered, for 4-5 minutes or until thickened, stirring occasionally.
4. Spoon 2 T sauce over each tortilla.
5. In large bowl, combine the Monterey Jack, 1 cup cheddar cheese, onions, sour cream, parsley, salt and pepper.
6. Place about 1/3 cup down the center of each tortilla.
7. Roll up and place seam side down in 1 greased 13x9x2-inch baking dish.
8. Pour remaining sauce over top.
9. Bake, uncovered, at 350 degrees, for 20 minutes.
10. Sprinkle with remaining cheddar cheese.
11. Bake 4-5 minutes longer or until cheese is melted.
12. Garnish with lettuce, olives and sour cream, if desired.
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