Enchilada Casserole

• 2 c. shredded Monterey cheese (8 oz.)
• 1 c. shredded Cheddar cheese (4 oz.)
• 1 medium onion, chopped
• 1/2 c. sour cream
• 2 Tbsp. snipped parsley
• 1/4 tsp. pepper
• 2/3 c. water
• 1/3 c. chopped green pepper
• 1/2 tsp. diced oregano leaves
• 1/4 tsp. salt
• 1 (15 oz.) can tomato sauce
• 1 Tbsp. chili powder
• 1/4 tsp. ground cumin
• 1 clove garlic, chopped
• 1/4 c. Cheddar cheese (1 oz.)
• 8 tortillas

1. Mix Monterey Jack, 1 cup Cheddar cheese, onion, sour cream, parsley, salt and pepper.
2. Save.
3. Heat tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic to boiling, stirring occasionally.
4. Reduce heat.
5. Simmer uncovered 5 minutes. Pour into ungreased pie plate.
6. Dip each tortilla into sauce to coat both sides.
7. Spoon 1/4 cup cheese mix into each tortilla; roll tortilla around filling.
8. Put into ungreased baking dish (12 x 7 1/2 x 2-inch).
9. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup Cheddar cheese.
10. Bake uncovered at 350u0b0 for about 20 minutes.
11. Can garnish with dairy sour cream and sliced olives or lime wedges if desired.

shredded monterey cheese, cheddar cheese, onion, sour cream, parsley, pepper, water, green pepper, oregano, salt, tomato sauce, chili powder, ground cumin, clove garlic, cheddar cheese, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947892 (may not work)