Tuesday, December 7, 2010

Cheese Enchiladas

What you need:
29 ounces enchilada sauce
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
8 8-inch tortillas, warmed
2 cups monteray jack cheese
1 3/4 cup cheddar, divided
1 small onion, finely chopped
1/2 cup sour cream
1/8 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon pepper
sour cream to garnish

Combine enchilada sauce, chili powder, garlic, oregano and cumin. Spoon 2 tablespoons of sauce oer each tortilla. Combine monteray jack cheese, 1 cup cheddar, onions, sour cream, parsley, salt and pepper. Place 1/3 cup of cheese mixture down center of each tortilla. Roll up and place seam side down in a greased 13 x 9 casserole dish. Pour remaining sauce over top. Bake for 20 minutes. Sprinkle with remaining cheddar. Bake 4-5 minutes longer.


1 comment:

  1. Cheese always makes for a tastey meal! Lookin good, Jess!