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2 cups shredded Monterey Jack-Colby cheese (8 ounces)
1 cup shredded cheddar cheese (4 ounces)
1/2 cup sour cream
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 tsp dried oregano leaves
1/4 teaspoon ground cumin
2 whole green chilies, seeded and chopped, if desired
1 clove garlic, finely chopped
1 (15-ounce) can tomato sauce
8 corn tortillas (5 or 6 inches in diameter)


1. Heat oven to 350°.

2. Mix cheeses, sour cream, parsley, pepper and onion; set aside.

3. Heat remaining ingredients except tortillas to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches.

4. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.

5. Bake uncovered about 20 minutes or until bubbly. Garnish with additional shredded cheese, sour cream and chopped onion if desired.


Lighter Cheese Enchiladas: For 16 grams of fat and 430 calories per serving, use reduced-fat cheeses and sour cream.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.