Monday, March 14, 2011

Meatless Monday--Cheese enchiladas

For mamas on WIC, if you use homemade yogurt and tomato sauce, this meal is practically free!  For those that don't get WIC, it still is pretty close to $5 for the whole family!  These enchiladas freeze well for homemade frozen lunches or can be assembled several hours in advance--just put the sauce on right before baking!

Cheese Enchiladas
Enchilada filling
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 medium onion, diced (about 1/2 cup)
1/2 cup plain yogurt or sour cream
2 tbsp fresh parsley (or 2 tsp dried)
1/4 tsp pepper
6-8 whole wheat tortillas (7-inch diameter)
2 cups (or 1 15 oz can) tomato sauce
1/3 cup green pepper, diced
1 tbsp chili powder
1 tsp fresh oregano (or 1/2 tsp dried)
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 cup shredded Cheddar cheese

Preheat the oven to 350 degrees.  Grease a 9'x13' baking dish.  Combine Monterey Jack cheese, 1 cup Cheddar cheese, onion, yogurt, parsley, and pepper.  Spoon about 1/2 cup cheese mixture onto each tortilla.  Roll the tortillas around the filling and place seam side down on the baking dish.  Mix remaining ingredients except remaining cheese.  Pour the sauce over the rolled tortillas and sprinkle with the remaining cheese.  Bake uncovered about 20 minutes or until hot and bubbly.  Garnish with sour cream if desired.

No comments:

Post a Comment