Cheese Enchiladas Recipe

Ingredients

4 cup Monterey Jack cheese, shredded

2 cup cheddar cheese, shredded

2 medium onions, chopped

1 cup sour cream , or plain yogurt

1 cup green bell peppers, chopped

45 oz tomato sauce

4 tbsp fresh parsley, chopped

1/2 tbsp dried oregano

18 flour tortillas

3 tbsp chili powder

3/4 tbsp ground cumin

1/2 tbsp pepper

2 cloves garlic, finely chopped

Grease Dutch oven.

Mix the Monterey Jack, cheddar cheese, 1/2 onion (chopped), sour cream, parsley and pepper in a large bowl

Spoon about 1/3-1/2 C. of the mixture onto each tortilla around filling, and face seam side down.

Mix remaining ingredients (except cheese). Pour over enchiladas.

Sprinkle with remaining cheese. Bake until hot and bubbly.