Enchilada Casserole

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

1. Mix Monterey Jack cheese, 1 cup Cheddar cheese, onion, sour cream, parsley, salt and pepper; reserve.
2. Heat tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic to boiling, stirring occasionally; reduce heat.
3. Simmer, uncovered, 5 minutes.
4. Pour into ungreased pie plate, 8 or 9 x 1 1/4-inches.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668911 (may not work)