4 cup Monterey Jack cheese, shredded
2 cup cheddar cheese, shredded
2 medium onions, chopped
1 cup sour cream , or plain yogurt
1 cup green bell peppers, chopped
45 oz tomato sauce
4 tbsp fresh parsley, chopped
1/2 tbsp dried oregano
18 flour tortillas
3 tbsp chili powder
3/4 tbsp ground cumin
1/2 tbsp pepper
2 cloves garlic, finely chopped
Grease Dutch oven.
Mix the Monterey Jack, cheddar cheese, 1/2 onion (chopped), sour cream, parsley and pepper in a large bowl
Spoon about 1/3-1/2 C. of the mixture onto each tortilla around filling, and face seam side down.
Mix remaining ingredients (except cheese). Pour over enchiladas.
Sprinkle with remaining cheese. Bake until hot and bubbly.
Sugar: 13g
:
Calcium: 783mg
Calories: 650kcal
Carbohydrates: 51g
Cholesterol: 95mg
Fat: 38g
Fiber: 6g
Iron: 6mg
Potassium: 902mg
Protein: 30g
Saturated Fat: 21g
Sodium: 1853mg
Vitamin A: 2713IU
Vitamin C: 31mg
