Cheese Enchiladas Recipe

Ingredients

• 2 cups (500 mL) shredded Monterey Jack cheese
• 1 cup (250 mL) shredded Cheddar cheese
• 1/2 cup (125 mL) sour cream
• 1 medium onion, chopped (1/2 cup/125 mL)
• 2 tbsp (25 mL) chopped fresh parsley
• 1/4 tsp (1 mL) pepper
• 1 can (14 oz/398 mL) tomato sauce
• 1 small green pepper, chopped (1/2 cup/125 mL)
• 1 can chopped mild green chilies (about 4 oz)
• 1 clove garlic, finely chopped
• 2/3 cup (150 mL) water
• 1 tbsp (15 mL) chili powder
• 1 1/2 tsp (7 mL) chopped fresh or 1/2 tsp (2 mL) dried oregano leaves
• 1/4 tsp (1 mL) ground cumin
• 8 soft corn (or flour) tortillas (5 or 6 inch size)
• Additional shredded cheese, sour cream and chopped onion, if desired