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Cheese Enchiladas Recipe

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This recipe for Cheese Enchiladas, by , is from The Mom's Club of West Chester East, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sabrina McClain
Added: Friday, October 2, 2009


2 c shredded Monterey Jack cheese (8 oz)
1 c shredded Cheddar cheese (4 oz)
1/2 c sour cream
2 tbsp chopped fresh parsley
1/4 tsp pepper
1 medium onion, chopped (1/2 c)
1 small green bell pepper, chopped (1/2 c)
2/3 c water
1 tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
1 clove garlic, finely chopped
1 can (15 oz) tomato sauce
8 flour tortillas (5 or 6 inches in diameter)

Heat oven to 350. Mix cheeses, sour cream, parsley, pepper and onion; set aside. Heat remaining ingredients except tortillas to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 c cheese mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11 x 7 1 1/2 inches. Pour remaining sauce over enchiladas. Bake uncovered about 30 minutes.




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