Baked Cheesy Enchiladas with Zesty Tomato Sauce

Instructions

1. 1

   Preheat oven to 350°F. In a large saucepan, combine the tomato sauce, water, chili powder, minced garlic, dried oregano, and ground cumin. Bring the mixture to a boil, then reduce heat and simmer for 4-5 minutes, stirring occasionally, until thickened.

2. 2

   In a large bowl, mix the sour cream, minced parsley, salt, and pepper. Stir in the shredded Monterey Jack cheese, 2 cups of the cheddar cheese, and the finely chopped onions. Spread 2 tablespoons of the tomato sauce over each warm tortilla, then top with about 1/3 cup of the cheese mixture and roll up. Place the filled enchiladas seam-side down in two greased 13x9-inch baking dishes. Pour the remaining tomato sauce over the top.

3. 3

   Bake the enchiladas, uncovered, for 20 minutes. Sprinkle the remaining cheddar cheese over the top and continue baking for 4-5 minutes, until the cheese is melted. Serve the baked enchiladas warm, with the desired toppings such as shredded lettuce, sliced olives, chopped tomatoes, and additional sour cream.