Cheese Enchiladas

• 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)

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.

tomato sauce, water, chili powder, garlic, oregano, ground cumin, flour tortillas, cheese, cheddar cheese, onion, sour cream, fresh parsley, salt, pepper, shredded lettuce, olives, additional sour cream

Taken from www.food.com/recipe/cheese-enchiladas-242388 (may not work)