Enchilada casserole

 
                            Enchilada Casserole
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 4    Preparation Time :0:15
 Categories    : Mexican                          Casseroles
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             Monterey jack cheese -- shredded
    1      c             cheddar cheese -- shredded
    1      med           onion -- chopped
      1/2  c             fat-free sour cream
    2      tbsps         parsley -- ground
      1/4  tsp           salt
      1/4  tsp           black pepper
    1      can           tomato sauce -- (15 oz)
      2/3  c             water
      1/3  c             green pepper -- chopped
    1      tbsp          chili powder
      1/2  tsp           oregano
      1/4  tsp           cumin
    1      clove         garlic -- minced
    8                    corn tortillas
      1/4  c             cheddar cheese* -- shredded
 
 Preheat oven at 350.  Unprepared 9" pie pan needed.  Mix Monterey cheese, 
 1 cup cheddar cheese, onion, sour cream, parsley, salt and pepper.  Set 
 aside.  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 pie pan.  Dip 
 each tortilla into sauce to coat both sides.  Spoon about 1/4 cup cheese 
 mixture onto each tortilla.  Arrange the tortillas in a 13 x 7 inch baking 
 dish.  Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar 
 cheese.  Bake uncovered for about 20 minutes, or until hot and bubbling. 
 
 
 
 
 
 
 
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 NOTES : *After sprinkling with cheese, you may cover and refrigerate for 
        up to 24 hours.  Bake uncovered in 350-degree oven for 35 minutes.