A delightful twist on classic enchiladas, these cheesy Tex-Mex enchiladas are packed with flavor and perfect for a family dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a saucepan, combine the tomato sauce, chili powder, oregano, cumin, and minced garlic. Heat over medium heat, stirring occasionally, until warmed through.
Stirring prevents the sauce from sticking to the pan.
In a skillet, sauté the diced onion until translucent. Remove from heat and let cool slightly.
Cooking the onion enhances its sweetness.
In a mixing bowl, combine the Monterey Jack cheese, cheddar cheese, sour cream, cooked onion, chopped parsley, and pepper.
Mixing thoroughly ensures an even distribution of flavors.
Spread 3/4 cup of the prepared sauce on the bottom of a 13x9-inch baking dish.
This prevents the tortillas from sticking to the dish.
Spoon about 1/2 cup of the cheese mixture onto each tortilla, roll them up, and place seam-side down in the baking dish.
Rolling tightly helps keep the filling inside during baking.
Pour the remaining sauce over the rolled tortillas and sprinkle with the remaining shredded cheddar cheese.
Covering evenly ensures every bite is flavorful.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Keep an eye on the cheese to avoid over-browning.
Serve warm, garnished with additional parsley if desired. Enjoy your cheesy Tex-Mex enchiladas!
Serving immediately ensures the best texture and flavor.
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