Meatless Monday: Organic Cheese Enchiladas Recipe

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.”

via Cheese Enchiladas Recipe | Taste of Home Recipes.

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