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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is hands down my favorite meal. Based upon the consensus of the people I have made a minor change to the recipe by sauteeing the onions before putting in the cheese mixture to assist with cooking the onions thoroughly. Ingredients:
2 (15 ounce) cans tomato sauce |
2 tablespoons chili powder |
1 1/2 teaspoons oregano |
1 1/2 teaspoons cumin |
2 garlic cloves, finely chopped |
1 medium onion, chopped |
2 cups monterey jack cheese, shredded |
1 cup cheddar cheese, shredded |
1/2 cup sour cream |
2 tablespoons parsley |
1/4 teaspoon pepper |
8 flour tortillas, 6 inch |
1/4 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally.
3. Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly.
4. In a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper.
5. Place 3/4 cup sauce on the bottom of a 13x9 dish.
6. Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
7. Pour remaining sauce over tortillas. Bake for 20 minutes or until cheese has melted inside tortillas. Sprinkle with remaining 1/4 cup of shredded cheese.
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