Meals Matter

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Contributed By: chr1571n4
Betty Crocker's 40th Anniversary Edition Cookbook

Ingredients

2 cups Shredded Monterey Jack cheese (8 ounces)

1 cup Shredded Cheddar cheese (4 ounces)

1 Medium onion, chopped (about 1/2 cup)

1/2 cup Sour cream or plain yogurt

2 tablespoons Chopped fresh parsley

1/4 teaspoon Pepper

6 Flour tortillas (7-inch diameter)

1 can (15 ounces) tomato sauce

1/3 cup Chopped green bell pepper

1 tablespoon Chili powder

1 teaspoon Chopped fresh or 1/2 teaspoon dried oregano leaves

1/4 teaspoon Ground cumin

1 clove Garlic, finely chopped

1/4 cup Shreeded Cheddar cheese (1 ounce)

For Garnish (if desired):

Sour cream

Sliced black olives

Lime wedges

Preparation

Heat oven to 350 degrees. Grease rectangular baking dish, 12x7 1/2x2 inches. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla aound filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchiladas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives or lime wedges if desired.

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