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| 2 Tasse | Monterey Jack cheese shredded |
| 1 Tasse | Cheddar cheese, lowfat -- Shredded |
| 1 | Onion chopped |
| 1/2 Tasse | sour cream |
| 2 Esslöffel | Fresh parsley -- optional |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | black pepper |
| 15 x ca. 30 g | tomato sauce |
| 2/3 Tasse | water |
| 1/3 Tasse | green peppers chopped |
| 1 Esslöffel | chilli powder |
| 1/2 Teelöffel | oregano |
| 1/4 Teelöffel | ground cumin |
| 1 | cloves garlic minced |
| 8 | Flour tortillas |
| 1/4 Tasse | Cheddar cheese, lowfat -- Shredded |
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1. Mix Monterey cheese, 1 cup cheddar cheese, onion, sour cream, parsley, salt and pepper. Set aside. 2. Combine the tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 5 minutes. Pour into a 9-inch ungreased pie pan. 3. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas in a 13 x 7 inch baking dish. 4. Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar cheese. Bake uncovered at 350 degrees for about 20 minutes, or until hot and bubbling. 5. Garnish with sour cream and sliced black olives.
24 hours. Bake uncovered in 350-degree oven for 35 minutes.
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