Cheese Enchiladas

Really cheesy cheese enchiladas are so good and definitely a favorite of the Betty Crocker Kitchens.

BettyCrockerRecipe by BettyCrocker

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25 minutes

40 minutes

4 Servings



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    Ingredients

    • 2 cups shredded Monterey Jack cheese (8 oz)
    • 1 cup shredded Cheddar cheese (4 oz)
    • 1/2 cup sour cream
    • 1  medium onion, chopped (1/2 cup)
    • 2 tablespoons chopped fresh parsley
    • 1/4 teaspoon pepper
    • 1 can (15 oz) tomato sauce
    • 1  small green bell pepper, chopped (1/2 cup)
    • 1  can (4.5 oz) chopped green chiles, drained
    • 1  clove 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  soft corn tortillas (5 or 6 inch)
    • Additional shredded cheese, sour cream and chopped onion, if desired

    Directions

    1. 1Heat oven to 350°F. In medium bowl, mix cheeses, sour cream, onion, parsley and pepper; set aside.
    2. 2In 2-quart saucepan, heat tomato sauce, bell pepper, chiles, garlic, water, chili powder, oregano and cumin to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.
    3. 3Dip each tortilla into sauce to coat both sides. Spoon about ~ cup cheese mixture onto each tortilla. Roll tortillas around filling; place seam side down in ungreased 11 x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas.
    4. 4Bake uncovered about 20 minutes or until bubbly. Garnish with additional shredded cheese, sour cream and chopped onion.
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