Cheese Enchiladas

                                                            

• 1 can (15 ounces each) tomato sauce
• ¾ cups water
• 1 tablespoon chili powder
• 1garlic clove, minced
• ½  teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 8 flour tortillas (8 inches), warmed
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 ¼ cups (10 ounces) shredded cheddar cheese, divided
• 1medium onion, finely chopped
• ½  cup (4 ounces) sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Shredded lettuce, sliced ripe olives and additional sour cream, optional

Directions

• 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, 1 cup 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 13-in. x 9-in. baking dishes. Pour remaining sauce over top.
• Bake, uncovered, at 350° 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: 8 enchiladas.