Ingredients

The following ingredients have 16 Servings
  • 2 cans (15 ounces each) tomato sauce
  • 1-1/3 cups water
  • 2 tablespoons chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup sour cream
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups shredded Monterey Jack cheese
  • 2-1/2 cups shredded cheddar cheese, divided
  • 2 medium onions, finely chopped
  • 16 flour tortillas (8 inches), warmed
  • Optional toppings: Shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream

Instruction

  • Preheat oven to 350°. In a large saucepan, combine first 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , In a large bowl, mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in 2 greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings.