Cheese Enchiladas

• 2 cans tomato sauce (15oz. each)
• 1 1/3 cup water
• 2 Tbsp. chili powder
• 2 garlic cloves, minced
• 1 tsp. dried oregano
• 1/2 tsp. ground cumin
• 16 flour tortillas, warmed
• 4 cup shredded Monterey Jack cheese
• 2 1/2 cups shredded cheddar cheese, divided
• 2 medium onions, finely chopped
• 1 cup sour cream
• 1/4 cup minced fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• shredded lettuce, sliced ripe olives and additional sour cream, opt.

Directions

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla. In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 9x13 inch baking dishes. Pour remaining sauce over top. Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream, if desired.