Ingredients
2 cans (15 ounces each) tomato sauce1-1/3 cups water2 tablespoons chili powder2 garlic cloves, minced1 teaspoon dried oregano1/2 teaspoon ground cumin1 cup sour cream1/4 cup minced fresh parsley1/2 teaspoon salt1/2 teaspoon pepper4 cups shredded Monterey Jack cheese2-1/2 cups shredded cheddar cheese, divided2 medium onions, finely chopped16 flour tortillas (8 inches), warmedOptional toppings: Shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream
Preparation
Preheat oven to 350°. In a large saucepan, combine first 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally.
In a large bowl, mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in 2 greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top.
Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings.
