8 soft corn (or flour) tortillas (5 or 6 inch size)
Additional shredded cheese, sour cream and chopped onion, if desired
PREP TIME
25m
COOK TIME
25m
TOTAL TIME
50m
YIELD 4 servings
Instructions
Heat oven to 350ºF. In medium bowl, mix cheeses, sour cream, onion, parsley and pepper; set aside.
In 2-quart saucepan, heat tomato sauce, bell pepper, chilies, 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.
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla; roll tortilla around filling.
Place seam side down in ungreased 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas
Bake uncovered 25 to 30 minutes or until bubbly. Garnish with additional shredded cheese, sour cream and chopped onion.