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Cheese Enchiladas

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  • Prep 25 min
  • Total 50 min
  • Servings 4
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Created Sep 14, 2011
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Ingredients

  • 2 cups (500 mL) shredded Monterey Jack cheese
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1/2 cup (125 mL) sour cream
  • 1 medium onion, chopped (1/2 cup/125 mL)
  • 2 tbsp (25 mL) chopped fresh parsley
  • 1/4 tsp (1 mL) pepper
  • 1 can (14 oz/398 mL) tomato sauce
  • 1 small green pepper, chopped (1/2 cup/125 mL)
  • 1 can chopped mild green chilies (about 4 oz)  
  • 1 clove garlic, finely chopped
  • 2/3 cup (150 mL) water
  • 1 tbsp (15 mL) chili powder
  • 1 1/2 tsp (7 mL) chopped fresh or 1/2 tsp (2 mL) dried oregano leaves
  • 1/4 tsp (1 mL) ground cumin
  • 8 soft corn (or flour) tortillas (5 or 6 inch size)
  • Additional shredded cheese, sour cream and chopped onion, if desired

Steps

  • 1
    Heat oven to 350ºF. In medium bowl, mix cheeses, sour cream, onion, parsley and pepper; set aside.
  • 2
    In 2-quart saucepan, heat tomato sauce, bell pepper, chilies, garlic, water, chili powder, oregano and cumin to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.
  • 3
    Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas
  • 4
    Bake uncovered 25 to 30 minutes or until bubbly. Garnish with additional shredded cheese, sour cream and chopped onion.

Nutrition Information

No nutrition information available for this recipe
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