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PREP:
15 min; COOK: 8 min; BAKE: 35 min
Makes 12 enchiladas
1. Mix cheeses, sour cream, parsley, pepper, onion and chilies;
set aside.
2. Heat remaining ingredients except tortillas to boiling in 2-quart
saucepan, stirring occasionally; reduce heat. Simmer uncovered 5
minutes. Pour into ungreased pie plate, 9x1 1/4 inches.
3. Dip each tortilla into sauce in pie plate to coat both sides.
Spoon about 1/4 cup cheese mixture onto each tortilla; roll tortilla
around filling. Place seam side down in ungreased rectangular baking
dish, 13x9x2 inches. Pour remaining sauce over enchiladas.
4. Cover and refrigerate no longer than 24 hours.
5. Heat oven to 350°. Uncover and bake 30 to 35 minutes or until
hot and bubbly. Serve with extra shredded cheese, sour cream and
chopped onions, if desired.
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