Cheese Enchiladas

AuthorSite EditorCategory,
Yields1 Serving
 4 cups Monterey Jack, shredded
 2 cups Cheddar, shredded
 2 medium onions, chopped
 1 cup sour cream or plain yogurt
 1 cup chopped green bell pepper
 3-15 oz. cans tomato sauce
 4 tbsp chopped fresh parsley
 ½ tsp dried oregano
 18 flour tortillas
 3 tbsp chili powder
 ¾ tsp ground cumin
 ½ tsp pepper
 2 cloves garlic, finely chopped
1

Grease dutch. Mix Monterey Jack, one cup Cheddar cheese, 1/2 onion (chopped), sour cream, parsley, and pepper. Spoon about 1/3-1/2 cup mixture onto each tortilla around filling and face seam side down. Mix remaining ingredients except for cheese. Pour over enchiladas. Sprinkle with remaining cheese. Bake until hot and bubbly. Serve about 18.

COOKING TIME: Approximately 30 minutes
DUTCH OVEN SIZE: 14 inc

Ingredients

 4 cups Monterey Jack, shredded
 2 cups Cheddar, shredded
 2 medium onions, chopped
 1 cup sour cream or plain yogurt
 1 cup chopped green bell pepper
 3-15 oz. cans tomato sauce
 4 tbsp chopped fresh parsley
 ½ tsp dried oregano
 18 flour tortillas
 3 tbsp chili powder
 ¾ tsp ground cumin
 ½ tsp pepper
 2 cloves garlic, finely chopped

Directions

1

Grease dutch. Mix Monterey Jack, one cup Cheddar cheese, 1/2 onion (chopped), sour cream, parsley, and pepper. Spoon about 1/3-1/2 cup mixture onto each tortilla around filling and face seam side down. Mix remaining ingredients except for cheese. Pour over enchiladas. Sprinkle with remaining cheese. Bake until hot and bubbly. Serve about 18.

COOKING TIME: Approximately 30 minutes
DUTCH OVEN SIZE: 14 inc

Cheese Enchiladas