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2 cans (15 oz. each) tomato sauce 1 1/3 cups water 2 tablespoons Chili powder 2 garlic cloves, minced 1 teaspoon dried oregano 1/2 teaspoon cumin 16 8 inch flour tortillas 4 cups (16 oz) shredded Monterey Jack cheese 2 1/2 cups (10 oz) shredded cheddar cheese, divided 2 medium onions, finely chopped 1 cup (8 oz) sour cream 1/4 cup minced fresh parsley 1/2 teaspoon salt 1/2 teaspoon pepper In a large saucepan, combine the first six ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minute 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 9 x 13 x 2 inch baking dishes. Pour remaining sauce over top. Bake, uncovered, at 350 for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. |