This is a new recipe to me in the past few months. Sometimes it's refreshing to fix a meal that is meatless, especially if it is one that is as delicious as this one. We've had this a few times in the past month or so, and will be repeating it in the future. This Cheese Enchiladas dish also freezes well, so is great to prepare ahead of time, thaw in the refrigerator, and bake as directed.
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
16 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded Monterey Jack cheese
2 1/2 cups (10 ounces) shredded cheddar cheese, divided
2 medium onions, finely chopped
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional sour cream, optional.
In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.
In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13x9 inch baking dishes**. Pour remaining sauce over top.
Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives, and sour cream, if desired.
Yield: 16 servings
** In these photos, I used 4 square pans instead of 2 9x13 pans, using one pan right away, and then putting the other three in the freezer. This dish freezes well; thaw in refrigerator overnight, and bake as suggested.
Click here to print this recipe from the Taste of Home website.
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