Cheese Enchiladas

Ingredients:
2 cans (15 ounces each) Tomato Sauce
2 tablespoons chili powder
2 cloves of garlic minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
16 flour tortillas
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, chopped
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional sour cream, optional


Directions:
1.  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.

2.  In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onion, 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 13x9 baking dishes.  Pour the remaining sauce over the top.

3.  Bake, uncovered, at 350 degrees 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.   Serve immediately.

Notes:  These are good, but we wish they had some more spice to them.  Next time we would try them with jalapenos.