Cheese Enchiladas Recipe

2 cups (8 ounces) Monterey Jack cheese, grated
1 cup (4 ounces) Cheddar cheese, grated
1 medium onion, chopped (equals about 1/2 cup)
1/2 cup sour cream or plain yogurt
2 Tablespoons chopped fresh parsley
1/4 teaspoon pepper
6 flour tortillas (about 7-inch diameter size)
1 can (15 ounces) tomato sauce
1 green bell pepper, chopped
1 Tablespoon chili powder
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon cumin
1 clove finely chopped garlic or 1 teaspoon minced garlic out of a jar
1/2 cup Cheddar cheese, grated (about 2 ounces)
For comfortable assembly of the enchiladas it is best to prepare all the ingredients before you start anything. Chop your onion, parsley, green pepper, oregano and garlic as needed. Also get out the bags of grated cheese or grate the cheese if you are doing it by hand.
Now set your oven to 350 degrees F. Grease a medium sized rectangular baking dish. Mix the Monterrey Jack cheese and 1 cup of Cheddar cheese, chopped onion, sour cream (or yogurt), parsley and pepper. Spoon the cheese mixture into the center of each tortilla. About 1/2 cup for each tortilla. Roll the tortillas around the cheese mixture and set them in the baking dish with the seam side down.
Now that the enchiladas are rolled up in the pan, mix together the tomato sauce, bell pepper, chili powder, oregano, cumin, and garlic. Pour this seasoned sauce over the enchiladas. Use a spoon to spread the sauce evenly and make sure the tortillas get wet all over. Sprinkle the remaining 1/2 cup Cheddar cheese over everything and bake until everything is hot and bubbling, which will take about 20 to 25 minutes.
When you serve the enchiladas, garnish them with items such as sour cream, sliced black olives, and avocados. Adding a few tortilla chips to dip in the cheese and sauce could be nice too.