Are you participating in “Meatless Mondays”? If you are here is a yummy recipe from Taste of Home . I’ve modified it a bit as to make it organic and gluten free. Since we don’t eat gluten we use corn tortillas instead of the flour.
2 cans (15 ounces each) organic tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
16 organic flour or corn tortillas (8 inches), warmed
4 cups (16 ounces) shredded organic Monterey Jack cheese
2-1/2 cups (10 ounces) shredded organic cheddar cheese, divided
2 medium organic onions, finely chopped
1 cup (8 ounces) organic sour cream
1/4 cup minced fresh organic parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional sour cream, optional
In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.
In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce over top.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. Yield: 16 enchiladas.”