Cheese Enchiladas

• (15 ounce) can tomato sauce↗1
• cup water↗3⁄4
• tablespoon chili powder↗1
• garlic clove, minced↗1
• teaspoon dried oregano↗1⁄2
• teaspoon ground cumin↗1⁄4
• (8 inch) flour tortillas, warmed8
• cups monterey jack cheese, shredded↗2
• cups cheddar cheese, shredded, divided↗1 1⁄4
• medium onion, finely chopped↗1
• cup sour cream↗1⁄2
• cup fresh parsley, minced↗1⁄8
• teaspoon salt↗1⁄4
• teaspoon pepper↗1⁄4
• shredded lettuce (optional)
• ripe olives, sliced (optional)↗
• additional sour cream (optional)↗

Step-by-step instructions

1. 1

   In large saucepan, combine the first six ingredients.

2. 2

   Bring to a boil.

3. 3

   Reduce heat; simmer uncovered, for 4-5 minutes or until thickened, stirring occasionally.

4. 4

   Spoon 2 T sauce over each tortilla.

5. 5

   In large bowl, combine the Monterey Jack, 1 cup cheddar cheese, onions, sour cream, parsley, salt and pepper.

6. 6

   Place about 1/3 cup down the center of each tortilla.

7. 7

   Roll up and place seam side down in 1 greased 13x9x2-inch baking dish.

8. 8

   Pour remaining sauce over top.

9. 9

   Bake, uncovered, at 350 degrees, for 20 minutes.

10. 10

    Sprinkle with remaining cheddar cheese.

11. 11

    Bake 4-5 minutes longer or until cheese is melted.

12. 12

    Garnish with lettuce, olives and sour cream, if desired.