Make Ahead Enchilada Casserole

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:35
Categories    : Breads                           Quick And Easy Meals
                Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Monterey jack cheese -- shredded
   1      cup           cheddar cheese, shredded
   1                    onion -- chopped
     1/2  cup           sour cream
   2      tablespoons   fresh parsley -- optional
     1/4  teaspoon      salt
     1/4  teaspoon      black pepper
  15      ounces        tomato sauce
     2/3  cup           water
     1/3  cup           green peppers -- chopped
   1      tablespoon    chili powder
     1/2  teaspoon      oregano
     1/4  teaspoon      ground cumin
   1                    garlic clove -- minced
   8                    flour tortillas
     1/4  cup           cheddar cheese, shredded

     1. Mix Monterey cheese, 1 cup cheddar cheese, onion, sour cream, parsley, salt and pepper. Set aside.
     2. 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 9-inch ungreased pie pan.
     3. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas in a 13 x 7 inch baking dish.
     4. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar cheese. Bake uncovered at 350 degrees for about 20 minutes, or until hot and bubbling.
     5. Garnish with sour cream and sliced black olives.

Note: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours. Bake uncovered in 350-degree oven for 35 minutes.

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