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  • 16servings
  • 50minutes
  • 217calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cans (15 ounces each ) tomato sauce

  2. 1-1/3 cups water

  3. 2 tablespoons chili powder

  4. 2 garlic cloves, minced

  5. 1 teaspoon dried oregano

  6. 1/2 teaspoon ground cumin

  7. 16 flour tortillas (8 inches), warmed

  8. 4 cups (16 ounces) shredded Monterey Jack cheese

  9. 2-1/2 cups (10 ounces) shredded cheddar cheese, divided

  10. 2 medium onions, finely chopped

  11. 1 cup (8 ounces) Daisy Brand Sour Cream

  12. 1/4 cup minced fresh parsley

  13. 1/2 teaspoon salt

  14. 1/2 teaspoon pepper

  15. Shredded lettuce, sliced ripe olives and additional Daisy Brand Sour Cream , optional

Instructions Jump to Ingredients ↑

  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, 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.

  3. Bake, uncovered, at 350° 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. Yield: 16 enchiladas.

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