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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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You won't bring home leftovers when you make these easy enchiladas. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. âAshley Schackow, Defiance, Ohio Ingredients:
2 cans (15 ounces each) tomato sauce |
1-1/3 cups water |
2 tablespoons chili powder |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
16 flour tortillas (8 inches), warmed |
4 cups (16 ounces) shredded monterey jack cheese |
2-1/2 cups (10 ounces) shredded cheddar cheese, divided |
2 medium onions, finely chopped |
1 cup (8 ounces) sour cream |
1/4 cup minced fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon pepper |
shredded lettuce, sliced ripe olives and additional sour cream, optional |
Directions:
1. 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 tablespoons sauce over each tortilla.
2. In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce over top.
3. Bake, uncovered, at 350° 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.
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