My family love Cheese Enchiladas

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

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.

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.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Serves with rice and refried beans and sour cream if desired. Yield: 16 enchiladas.

Meatless Monday