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Enchilada Casserole

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Serves | Prep Time | Cook Time

Why I Love This Recipe

My Aunt Bonnie first made this dish one Christmas when both of my cousins and my sister became vegetarians. I loved it so much it has been a staple 'company' dish for me ever since. It's so filling and rich I usually only serve it with a side of yellow rice and/or a salad

Ingredients You'll Need

2 C shredded mont. jack cheese
1 C shredded cheddar cheese
1 med. onion chopped (about 1/2 C)
1/2 C sour cream
2 T fresh parsley (snipped)
1/4 tsp. salt
1/4 tsp. pepper
1 can (15 oz)tomato sauce
2/3 C water
1/3 C chopped green pepper
1 T chili powder
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1 clove finely chopped garlic
8 tortillas
1/4 C shredded cheddar
Toppings served on the side:
lime wedges, sour cream, sliced black olives


Mix the mont. jack cheese, 1 C cheddar, the onion, sour cream, parsley, salt & pepper. Reserve.

Heat tomato sauce, water, green pepper, chili powder, oregano, cumin, and garlic to boiling, stirring occasionally. Reduce heat. Simmer uncovered 5 min. Pour into pie plate.

Dip each tortilla into sauce to coat both sides. Spoon 1/4 C cheese mix onto each tortilla & roll up around filling. Arrange in a greased rectangular baking dish. Pour remaining sauce over. Sprinkle with 1/4 C cheddar.

Bake uncovered at 350 degrees until hot & bubbly (about 20-30 min).

Serve with lime wedge and other garnishes.

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