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
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Preheat oven to 350 degrees.
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In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally.
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Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly.
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In a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper.
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Place 3/4 cup sauce on the bottom of a 13×9 dish.
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Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
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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.