Make Ahead Cheese Enchilada Casserole - cooking recipe

Ingredients

2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 onion, chopped
1/2 cup sour cream
2 tablespoons fresh parsley (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
15 ounces tomato sauce
2/3 cup water
1/3 cup green pepper, chopped
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
8 flour tortillas
1/4 cup cheddar cheese, shredded

Preparation

Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
Dip each tortilla into sauce to coat both sides.
Spoon about 1/4 cup of the cheese mixture onto each tortilla.
Roll tortilla around filling.
Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
Pour remaining sauce over enchiladas.
Sprinkle with 1/4 cup cheddar cheese.
Bake uncovered at 350\u00b0F for about 20 minutes, or until hot and bubbling.
Garnish with sour cream and sliced black olives.
**NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350\u00b0F oven for 35 minutes.