You know what I like the most about enchiladas???
The fact that the filling can really be left up to your imagination, it can have meat, it can have chicken, it can have just cheese, it can have whatever your heart desires.
These are extremely simple enchiladas and I guess you could think of them as being simple as can be, but don't be fooled by the simplicity because they really are delicious.
The recipe is for 16 enchiladas, if you think that is too much for your family, just remember you can always freeze them for another meal :)
2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
16 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded Monterey Jack cheese
2-1/2 cups (10 ounces) shredded cheddar cheese, divided
2 medium onions, finely chopped
1 cup (8 ounces) Daisy Brand Sour Cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional Daisy Brand Sour Cream, optional
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
In a large bowl, combine the Monterey Jack, 2 cups 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.
Yield: 16 enchiladas.