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Cheese Enchiladas Exps 13x9bz19 37968 C10 05 8b 3

Cheese Enchiladas

TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD: 8 servings.
You won't bring home leftovers when you take these easy enchiladas to a potluck. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio

Ingredients

  • 2 cans (15 ounces each) tomato sauce
  • 1-1/3 cups water
  • 2 tablespoons chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup sour cream
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups shredded Monterey Jack cheese
  • 2-1/2 cups shredded cheddar cheese, divided
  • 2 medium onions, finely chopped
  • 16 flour tortillas (8 inches), warmed
  • Optional toppings: Shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream

Directions

  • 1. Preheat oven to 350°. In a large saucepan, combine first 6 ingredients; bring to a boil. Reduce heat and simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally.
  • 2. In a large bowl, mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar and onions. Spread 2 tablespoons sauce over each tortilla; top with about 1/3 cup cheese mixture and roll up. Place in 2 greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top.
  • 3. Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. Serve with toppings as desired.

Nutrition Facts

2 enchiladas: 778 calories, 42g fat (23g saturated fat), 106mg cholesterol, 1741mg sodium, 66g carbohydrate (4g sugars, 6g fiber), 34g protein.

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