Cheese Enchiladas

• 2 medium onions, chopped
• 2 large green bell peppers, chopped
• 3 Tbsp. oil
• 2 (10 oz.) cans enchilada sauce
• 1 c. sour cream
• 12 corn tortillas
• 1/4 c. oil
• 1 lb. Monterey Jack cheese, thickly sliced
• 2 c. (8 oz.) shredded Cheddar cheese

1. Saute onion and pepper in 3 tablespoons oil in skillet; do not brown.
2. Combine enchilada sauce and sour cream in saucepan. Simmer for 1 minute.
3. Spread a small amount of sauce in 9 x 13-inch pan. Soften tortillas 1 at a time in 1/4 cup hot oil for several seconds; drain on a paper towel.
4. Add onion, pepper and Monterey Jack to tortillas; roll to enclose filling.
5. Place seam side down in prepared pan.
6. Pour enchilada sauce over top. Sprinkle with Cheddar cheese.
7. Bake at 375u0b0 for 20 to 25 minutes. Makes 6 servings.

onions, green bell peppers, oil, enchilada sauce, sour cream, corn tortillas, oil, cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250551 (may not work)