enchiladas you'll want to sink your teeth into

I love cheese enchiladas and couldn't wait to try this recipe from my Taste of Home magazine. It makes two pans so either split the recipe or do what I did: throw one in the freezer to enjoy another week. Too easy and super yummy!

Cheese Enchiladas

• 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
• 16 flour tortillas (8 inches), warmed
• 4 cups (16 ounces) shredded Monterey Jack cheese
• 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
• 2 medium onions, finely chopped
• 1 cup (8 ounces) sour cream
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Shredded lettuce, sliced ripe olives and additional sour cream, optional

Directions:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.
• In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce over top.
• Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. Yield: 16 enchiladas.