Cheesy Enchiladas

We made a great enchilada recipe awhile ago, but haven't been able to find it since. Fortunately, this is a yummy substitute! A half recipe is just the right size for 2-3 people.

Ingredients:

- 2 cups (8 oz) shredded Monterey Jack cheese
- 1 cup (4 oz) shredded Cheddar cheese
- 1/2 cup sour cream
- 1 medium onion, chopped (1/2 cup) (can substitute dried minced onion)
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
- ground beef or taco meat (optional)
- 1 can (15 oz) tomato sauce
- 1 small green bell pepper, chopped (1/2 cup) (optional)
- 1 can (4.5 oz) chopped green chiles, drained (optional)
- 1 to 2 cloves garlic, finely chopped
- 2/3 cup water
- 1 tablespoon chili powder
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- 8 corn tortillas (5 or 6 inch)
- additional shredded cheese, sour cream, and chopped onion (optional)

Directions:

Preheat oven to 350 degrees. Grease a 7x11-inch glass pan.

In a medium bowl, mix the cheeses, sour cream, onion, parsley, and pepper. Add ground beef or taco meat if desired. Set aside.

In a medium saucepan, heat the tomato sauce, bell pepper, chiles, garlic, water, chili powder, oregano, and cumin to boiling, stirring occasionally. Reduce the heat and simmer uncovered for 5 minutes.

Pour the sauce into an ungreased 9-inch glass pie plate.

Dip each tortilla into the sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla, then roll the tortilla around the filling. Place seam side down in the prepared 7x11-inch pan.

Pour the remaining sauce over the enchiladas.

Bake 20 minutes or until bubbly.

Garnish with additional shredded cheese, sour cream, and chopped onion, if desired.