Enchilada Casserole – Aunt Betty Christensen Bruno

Enchilada Casserole – Aunt Betty Christensen Bruno

2 cups shredded cheese, Monterey Jack

1 cup shredded cheddar cheese 

1 med. onion, chopped

½ cup sour cream 

1 Tlb parsley

1 tea. salt

½ tea pepper

1 can tomato sauce (15oz.)

2/3 cup water 

1/3 cup chopped green pepper

1 Tlb chili powder

½ tea. oregano leaves

¼ tea. ground cumin 

1 glove garlic, minced

8 tortillas

¼ cup shredded cheddar cheese

Mix Monterey Jack cheese, 1 cup cheddar cheese, onions, sour cream, parsley, salt, pepper - reserve. Heat to boiling tomato sauce, water, green pepper, chili powder, oregano, cumin, garlic, stir once, reduce heat simmer uncovered 5 minutes. Pour into un-greased pie plate. Dip each tortilla into plate, coat each side. Spoon almost ¼ cup cheese mix into each tortilla, roll. Arrange in un-greased baking dish. Pour remaining sauce over each tortilla. Sprinkle with cheese. Cook, uncovered at 350˚ for 20 minutes. Garnish with sour cream and chopped onions.