Cheese Enchiladas

Sauce

Combine in a large sauce pan:

1 can tomato sauce

a little over 1/2 cup water

1 Tbs. chili powder

1 clove garlic, minced

1/2 tsp oregano

1/4 tsp cumin

*Bring to a boil, then reduce heat and let simmer for 4-5 minutes

Filling

Combine in a large bowl and mix well:

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 onion chopped finely

1/2 cup sour cream

1/8 cup chopped fresh parsley

1/4 tsp salt

1/4 tsp pepper

Next you will need 6-8 torillas. I like to use whole wheat. Spread 2 Tbs of sauce over each tortilla, then spread cheese mixture down the middle. Roll, then place seam side down in a greased 9x13 dish. Pour remaining sauce over the top, then sprinkle some more cheese over the top. Bake for 20 min. on 350. Can serve with extra sour cream, chopped lettuce, and olives if desired.