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Tex Mex
Tex Mex Enchiladas

Cullen's Cheese Enchiladas

2 cups Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
1 medium onion, minced
1/2 cup sour cream
2 tablespoons cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon pepper

15 oz. tomato sauce
2/3 cup water
1/3 cup green peppers, chopped
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cumin
1-2 Garlic cloves, minced

about 10-12 small corn tortillas
1/4 cup Cheddar cheese, shredded

Set oven to 350. In medium bowl mix filling ingredients and set
aside. In small saucepan combine sauce ingredients, itr and bring
to boil over medium-high heat. Reduce heat, simmer for 5 minutes,
stirring occasionally. Pour sauce into shallow bowl with at least
the circumferance of your tortillas. Dip each tortilla into sauce,
covering completely, turning over and covering completely again
(this will soak the tortilla and warm it, makeing it more pliable
in addition to flavorful). Spoon about 2-3 heaping Tablespoons of
filling into the middle of tortilla, and then roll up. Repeat.
Arrange in 8x11.5 inch baking dish (or slightly larger or slightly
smaller). Pour remaining sauce (yes, all of it) over enchiladas,
sprinkle with the 1/4 cup Cheddar. Bake uncovered for about 20
minutes, or until bubbling.

The only person you should ever compete with is yourself. You can't hope for a fairer match.

- Todd Ruthman