Ingredients
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1 (15 ounce) can tomato sauce
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3/4 cup water
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1 tablespoon chili powder
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1/2 teaspoon dried oregano
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1/4 teaspoon ground cumin
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8 (8 inch) flour tortillas, warmed
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2 cups monterey jack cheese, shredded
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1 1/4 cups cheddar cheese, shredded, divided
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1 medium onion, finely chopped
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1/2 cup sour cream
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1/8 cup fresh parsley, minced
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1/4 teaspoon salt
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1/4 teaspoon pepper
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shredded lettuce
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ripe olives, sliced
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additional sour cream
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1 garlic clove, minced
Instructions
- In 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 T sauce over each tortilla.
- In large bowl, combine the Monterey Jack, 1 cup 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 1 greased 13x9x2-inch baking dish.
- Pour remaining sauce over top.
- Bake, uncovered, at 350 degrees, 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.