Categories: Casserole, Main Dish, Tex-Mex, Vegetarian

Ingredients

• 2 (15 ounce) cans tomato sauce
• 2 tablespoons chili powder
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons cumin
• 2 garlic cloves , finely chopped
• 1 medium onion , chopped
• 2 cups monterey jack cheese , shredded
• 1 cup cheddar cheese , shredded
• 1/2 cup sour cream
• 2 tablespoons parsley
• 1/4 teaspoon pepper
• 8 flour tortillas , 6 inch
• 1/4 cup cheddar cheese , shredded

Directions

1. Preheat oven to 350 degrees.

2. In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally.

3. Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly.

4. In a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper.

5. Place 3/4 cup sauce on the bottom of a 13×9 dish.

6. Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.

7. Pour remaining sauce over tortillas. Bake for 20 minutes or until cheese has melted inside tortillas. Sprinkle with remaining 1/4 cup of shredded cheese.

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