Chicken, Meaty, or Cheese Enchiladas

How's that for a deal!  You can make these enchiladas several ways and they're good any way you do it!  This is also a great way to use up leftover chicken or taco meat.  There are so many variations that are possible on this, so you can use what you have or what you can obtain the cheapest!

Yup, this is a pretty terrible picture, I know.  Can't really tell what it is, besides possibly something involving melty cheese.  I figured that, in this age of Pinterest "cookbooks" where people tend to file recipes they want to try, I needed to have some sort of image for people to Pin, and a crappy picture is better than no picture for that purpose!

Enchiladas

12 6-inch corn or flour tortillas (I find the corn ones have a tendency to break, so I end up with more of a lasagna looking dish)

2 cups tomato sauce (or 1 15-oz can)

1 tbsp chili powder

1/2 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp garlic powder

1/2-1 cup taco meat, unseasoned browned ground meat, shredded chicken, or sour cream

1 cup shredded cheddar cheese, divided

1 cup shredded Monteray jack cheese, divided

1/2 cup fresh cilantro or parsley (optional)

cooking spray or olive oil

Preheat oven to 425.  Warm the tortillas according to package directions.  Grease a 9x13 baking pan.  Combine tomato sauce, chili powder, oregano, cumin, and garlic powder.  Set aside one cup of tomato sauce mixture.  Add meat, chicken, or sour cream.  Stir in 1/2 cup of each cheese and cilantro or parsley (if using).  Spoon some of the meat mixture onto each tortilla and roll up; place seam side down in baking pan.  Lightly spray enchiladas with cooking spray or brush on olive oil with a pastry brush.  Bake 8-10 minutes.  Reduce heat to 400; pour remaining sauce on top of enchiladas and sprinkle with remaining cheese.  Cover and bake for 20 minutes.  Remove cover and bake for 5-10 minutes.  Let stand 5-10 minutes before serving.