Enchilada Casserole
  • 2 C shredded mont. jack cheese
  • 1 C shredded cheddar cheese
  • 1 med. onion chopped (about 1/2 C)
  • 1/2 C sour cream
  • 2 T fresh parsley (snipped)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 can (15 oz)tomato sauce
  • 2/3 C water
  • 1/3 C chopped green pepper
  • 1 T chili powder
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground cumin
  • 1 clove finely chopped garlic
  • 8 tortillas
  • 1/4 C shredded cheddar
  • Toppings served on the side:
  • lime wedges, sour cream, sliced black olives
  1. Mix the mont. jack cheese, 1 C cheddar, the onion, sour cream, parsley, salt & pepper. Reserve.
  2. Heat tomato sauce, water, green pepper, chili powder, oregano, cumin, and garlic to boiling, stirring occasionally. Reduce heat. Simmer uncovered 5 min. Pour into pie plate.
  3. Dip each tortilla into sauce to coat both sides. Spoon 1/4 C cheese mix onto each tortilla & roll up around filling. Arrange in a greased rectangular baking dish. Pour remaining sauce over. Sprinkle with 1/4 C cheddar.
  4. Bake uncovered at 350 degrees until hot & bubbly (about 20-30 min).
  5. Serve with lime wedge and other garnishes.
My Aunt Bonnie first made this dish one Christmas when both of my cousins and my sister became vegetarians. I loved it so much it has been a staple 'company' dish for me ever since. It's so filling and rich I usually only serve it with a side of yellow rice and/or a salad