Enchilada Casserole

* Exported from MasterCook *

Enchilada Casserole

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Mexican Casseroles
Vegetarian

Amount Measure Ingredient -- Preparation Method
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2 c Monterey jack cheese -- shredded
1 c cheddar cheese -- shredded
1 med onion -- chopped
1/2 c fat-free sour cream
2 tbsps parsley -- ground
1/4 tsp salt
1/4 tsp black pepper
1 can tomato sauce -- (15 oz)
2/3 c water
1/3 c green pepper -- chopped
1 tbsp chili powder
1/2 tsp oregano
1/4 tsp cumin
1 clove garlic -- minced
8 corn tortillas
1/4 c cheddar cheese* -- shredded

Preheat oven at 350. Unprepared 9" pie pan needed. Mix Monterey cheese,
1 cup cheddar cheese, onion, sour cream, parsley, salt and pepper. Set
aside. Combine the tomato sauce, water, green pepper, chili powder,
oregano, cumin and garlic and heat to boiling, stirring occasionally.
Reduce heat and simmer uncovered for 5 minutes. Pour into a pie pan. Dip
each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese
mixture onto each tortilla. Arrange the tortillas in a 13 x 7 inch baking
dish. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar
cheese. Bake uncovered for about 20 minutes, or until hot and bubbling.







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NOTES : *After sprinkling with cheese, you may cover and refrigerate for
up to 24 hours. Bake uncovered in 350-degree oven for 35 minutes.