cheese enchiladas

This recipe is easy, pretty cheap, tasty, and vegetarian. It's pretty kid-friendly because of all the cheese and their not spicy. I love them with a lot of shredded lettuce, some extra sour cream and chopped tomatoes. I've made them with low fat and fat free cheeses before and it worked out fine.

Cheese Enchiladas

from Betty Crocker

2 cups shredded monterey jack (8 oz.)

1 cup shredded cheddar (4 oz.)

1/2 cup sour cream (light and fat free work fine too)

2 Tbsp. chopped fresh parsley

1/4 tsp. pepper

1 medium onion, chopped (1/2 cup)

1 small green bell pepper, chopped (1/2 cup)

2/3 cup water

1 Tbsp. chili powder

1 1/2 tsp chopped fresh or 1/2 tsp dried oregano leaves

1/4 tsp ground cumin

2 whole green chilies, seeded and chopped, optional

1 clove garlic, finely chopped

1 can (15 oz.) tomato sauce

8 corn tortillas (I use flour because that's what I like and I usually use about 12)

1. Heat oven to 350

2. Mix cheeses, sour cream, parsley, pepper and onion; set aside.

3. Heat remaining ingredients except tortillas to boiling in 2 quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate.

4. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish. Pour remaining sauce over enchiladas.

5. Bake uncovered about 20 minutes or until bubbly. Garnish with additional shredded cheese, sour cream, and chopped onion if desired.