Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    corn tortillas
  1                cup  cheddar cheese -- shredded
  1                cup  monterey jack cheese -- shredded
  1                cup  sour cream
     1/2           cup  onion -- chopped
  1              clove  garlic -- crushed
  1                can  tomato sauce -- (8 ounce)
  1                can  chopped green chilies -- drained, (4 ounce)
     1/4      teaspoon  ground cumin
     1/2           cup  cheddar or monterey jack cheese -- shredded

Preparation:

1. Enchiladas: Heat oven to 350F degrees. Prepare Tortillas. Mix 1 cup Cheddar, 1 cup Monterey Jack cheese, sour cream, onion and garlic. Spoon about 1/4 cup cheese mixture down center of each tortilla. Roll up; place seam sides down in ungreased oblong baking dish, 12 X 7 1/2 X 2". 2. Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1/2 cup cheese over tomato mixture. Bake uncovered until cheese is melted and filling is bubbly, about 20 minutes. Notes: Can be frozen before baking.

Nutritional Information:

537 Calories (kcal); 32g Total Fat; (52% calories from fat); 21g Protein; 44g Carbohydrate; 80mg Cholesterol; 850mg Sodium