Name: Cheese Enchiladas
Ingredients: 2 cup Monterey Jack cheese, shredded; 1 cup Cheddar cheese, shredded; 1 medium onion, minced; 1/2 cup sour cream; 2 tablespoon cilantro or parsley; 1/4 teaspoon salt; 1/4 teaspoon pepper; 15 oz. tomato sauce; 2/3 cup water; 1/3 cup green peppers, chopped; 1 tablespoon chili powder; 1/2 teaspoon oregano; 1/4 teaspoon cumin; 1-2 Garlic cloves, minced; about 10-12 small corn tortillas; 1/4 cup Cheddar cheese, shredded

Cheese Enchiladas

Ingredients

2 cups Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
1 medium onion, minced
1/2 cup sour cream
2 tablespoons cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon pepper
15 oz.s tomato sauce
2/3 cup water
1/3 cup green peppers, chopped
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cumin
1-2 Garlic cloves, minced
about 10-12 small corn tortillas
1/4 cup Cheddar cheese, shredded

Instructions

Set oven to 350. In medium bowl mix filling ingredients and set aside. In small saucepan combine sauce ingredients, itr and bring to boil over medium-high heat. Reduce heat, simmer for 5 minutes, stirring occasionally. Pour sauce into shallow bowl with at least the circumferance of your tortillas. Dip each tortilla into sauce, covering completely, turning over and covering completely again (this will soak the tortilla and warm it, makeing it more pliable in addition to flavorful). Spoon about 2-3 heaping Tablespoons of filling into the middle of tortilla, and then roll up. Repeat. Arrange in 8x11.5 inch baking dish (or slightly larger or slightly smaller). Pour remaining sauce (yes, all of it) over enchiladas, sprinkle with the 1/4 cup Cheddar. Bake uncovered for about 20 minutes, or until bubbling. Garnish with sliced black olives, sour cream, and minced scallions. Serve with Spanish rice and some refried beans.