Cheese Enchiladas

Course : Enchiladas
Serves: 4
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2 cups shredded Monterey Jack 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)
8 tortillas corn tortillas (5 or 6 inches in diameter), warmed
16 ounces salsa (2 cups)
1 Cup Sour cream, if desired
1 bunch Chopped green onions, if desired

Preparation / Directions:

1. Heat oven to 350 degrees. Mix cheeses, 1/2 cup sour cream, the parsley, pepper and onion in large bowl. 2. Spoon about 1/3 cup of the cheese mixture down one side of each tortilla to within 1 inch of the edge. Roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11x7x1 1/2 inches. Repeat with remaining tortillas and cheese mixture. Pour salsa over tortillas. 3. Bake uncovered about 25 minutes or until hot and bubbly. Garnish with sour cream and green onions.

17 Kitchen's say:
  (4 1/4 Stars!)
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