Cheese enchiladas

Ingredients:

• 2 cups (500 mL) cheese
• 1 cup (250 mL) cheese
• 1/2 cup (125 mL) sour cream
• 1 medium onion, chopped (1/2 cup/125 mL)
• 2 tbsp (25 mL) chopped fresh parsley
• 1/4 tsp (1 mL) pepper
• 1 can (14 oz/398 mL) tomato sauce 
• 1 small green pepper, chopped (1/2 cup/125 mL)
• 1 can chopped mild green chilies (about 4 oz)  
• 1 clove garlic, finely chopped
• 2/3 cup (150 mL) water
• 1 tbsp (15 mL) chili powder
• 1 1/2 tsp (7 mL) chopped fresh or 1/2 tsp (2 mL) dried oregano leaves
• 1/4 tsp (1 mL) ground cumin
• 8 soft corn (or flour) tortillas (5 or 6 inch size)
• Additional cheese, sour cream and chopped onion, if desired

Preparation:

            Heat oven to 350ºF. In medium bowl, mix cheeses, sour cream, onion, parsley and pepper; set aside.
In 2-quart saucepan, heat tomato sauce, bell pepper, chilies, garlic, water, chili powder, oregano and cumin to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.
          Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas
         Bake uncovered 25 to 30 minutes or until bubbly. Garnish with additional shredded cheese, sour cream and chopped onion.