Ingredients:
24 corn tortillas
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
2 cups sour cream
1 cup onions, chopped
2 cloves garlic, crushed
2 (8 ounce) cans tomato sauce
2 (4 ounce) cans chopped green chilies
1/2 teaspoon ground cumin
1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
Directions:
Mix 2 cups Cheddar, 2 cups Monterey Jack cheese, sour cream, onion and garlic. Spoon about 1/2 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″.
Mix tomato sauce, chilies and cumin. Spoon tomato mixture lengthwise down center of each enchilada. Sprinkle 1 cup cheese over tomato mixture.
Freeze.
To Cook: Thaw then bake at 350F uncovered until cheese is melted and filling is bubbly, about 20 minutes.
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.