Enchilada
Casserole
2 c
Monterey jack cheese -- shredded
1 c
cheddar cheese -- shredded
1
med onion -- chopped
1/2
c sour cream
2
tbsps parsley -- ground
1/4
tsp salt
1/4
tsp black pepper
1
can tomato sauce -- (15 oz)
2/3
c water
1/3
c green pepper -- chopped
1
tbsp chili powder
1/2
tsp oregano
1/4
tsp cumin
1
clove garlic -- minced
8
corn tortillas
1/4
c cheddar cheese* -- shredded
Preheat
oven at 350. Unprepared 9" pie pan needed. Mix Monterey cheese, 1 cup cheddar cheese,
onion, sour cream, parsley, salt and pepper. Set aside. Combine the
tomato sauce, water, green pepper, chili powder, oregano, cumin and
garlic and heat to boiling, stirring occasionally. Reduce heat and
simmer uncovered for 5 minutes. Pour into a pie pan. Dip each tortilla into
sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each
tortilla. Arrange the tortillas in a 13 x 7 inch baking dish. Pour remaining
sauce over enchiladas. Sprinkle with 1/4 cup cheddar cheese. Bake
uncovered for about 20 minutes, or until hot and bubbling.
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