- 2 cups shredded Monterey Jack-Colby
cheese (8 ounces)
- 1 cup shredded cheddar cheese (4
ounces)
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
- 1 medium onion, chopped (1/2 cup)
- 1 small green bell pepper, chopped
(1/2 cup)
- 2/3 cup water
- 1 tablespoon chili powder
- 1 1/2 teaspoons chopped fresh or 1/2
tsp dried oregano leaves
- 1/4 teaspoon ground cumin
- 2 whole green chilies, seeded and
chopped, if desired
- 1 clove garlic, finely chopped
- 1 (15-ounce) can tomato sauce
- 8 corn tortillas (5 or 6 inches in
diameter)
This recipe makes 4 servings.
1. Heat oven to 350°.
2. Mix cheeses, sour cream, parsley, pepper
and onion; set aside.
3. Heat remaining ingredients except
tortillas to boiling in 2-quart saucepan,
stirring occasionally; reduce heat. Simmer
uncovered 5 minutes. Pour into ungreased pie
plate, 9 x 1 1/4 inches.
4. 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 rectangular baking dish, 11 x 7 x
1 1/2 inches. Pour remaining sauce over
enchiladas.
5. Bake uncovered about 20 minutes or until
bubbly. Garnish with additional shredded
cheese, sour cream and chopped onion if
desired.
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