Cheese Enchiladas

2 (15 oz.) cans tomato sauce

1 1/3 cups water

2 tbsp. chili powder

2 garlic cloves, minced

1 tsp. dried oregano

1/2 tsp. ground cumin

16 flour tortillas (8-inch), warmed

4 cups Monterey Jack cheese, shredded

2 1/2 cups cheddar cheese, shredded and divided

2 medium onions, finely chopped

1 cup sour cream

1/4 cup parsley, fresh minced

1/2 tsp. salt

1/2 tsp. pepper

Optional: add cooked shredded chicken when filling.

Garnish: shredded lettuce, sliced ripe olives and additional sour cream

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 tbsp 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 baking dishes. Pour remaining sauce over top.

Bake, uncovered, at 350F 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.

Yield: 16 enchiladas