Recipe - Make Ahead Enchilada Casserole

2 cup Monterey jack cheese
Shredded
1 cup Cheddar cheese, lowfat
Shredded
1 Onion chopped
One half cup Sour cream
2 tablespoon Fresh parsley optional
One fourth teaspoon Salt
One fourth teaspoon Black pepper
15 ounce Tomato sauce
2/3 cup Water
1/3 cup Green peppers chopped
1 tablespoon Chili powder
One half teaspoon Oregano
One fourth teaspoon Ground cumin
1 Garlic clove minced
8 Flour tortillas
One fourth cup Cheddar cheese, lowfat
Shredded

1. Mix Monterey cheese, 1 cup cheddar cheese, onion, sour cream, parsley,
salt and pepper. Set aside. 2. Combine the tomato sauce, water, green
pepper, chili powder, oregano, cumin and garlic and heat to boiling,
stirring occasionally. Reduce heat and simmer uncovered for 5 minutes. Pour
into a 9inch ungreased pie pan. 3. Dip each tortilla into sauce to coat
both sides. Spoon about One fourth cup cheese mixture onto each tortilla. Roll
tortilla around filling. Arrange the rolled tortillas in a 13 x 7 inch
baking dish. 4. Pour remaining sauce over enchiladas. Sprinkle with One fourth cup
cheddar cheese. Bake uncovered at 350 degrees for about 20 minutes, or
until hot and bubbling. 5. Garnish with sour cream and cut or sliced up black olives.

Note: After sprinkling with cheese, you may cover and refrigerate for up to
24 hours. Bake uncovered in 350degree oven for 35 minutes.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip