Enchilada Casserole - cooking recipe

Ingredients

2 c. shredded Monterey Jack cheese (8 oz.)
1 c. shredded Cheddar cheese (4 oz.)
1 medium onion, chopped (about 1/2 c.)
1/2 c. dairy sour cream
2 Tbsp. snipped parsley
1/4 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can tomato sauce
2/3 c. water
1/3 c. chopped green pepper
1 Tbsp. chili powder
1/2 tsp. dried oregano leaves
1/4 tsp. ground cumin
1 glove garlic, finely chopped
8 tortillas
1/2 c. shredded Cheddar cheese (2 oz.)

Preparation

Mix Monterey Jack cheese, 1 cup Cheddar cheese, onion, sour cream, parsley, salt and pepper; reserve.
Heat tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic to boiling, stirring occasionally; reduce heat.
Simmer, uncovered, 5 minutes.
Pour into ungreased pie plate, 8 or 9 x 1 1/4-inches.