I made these yummy and simple enchiladas on Saturday night after finding the recipe in Taste of Home. I modified the recipe so will give you my version here...
1-15 oz. can red enchilada sauce
8 (8 inch) flour tortillas warmed
1 1/2 c. Mexican blend shredded cheese plus more for top
1 1/2 c. Mozzarella shredded cheese
1/4 c. chopped onion
1/2 c. (4 oz.) sour cream (I used this substitute)
salt and pepper to taste
1/8 tsp. dried parsley
Mix Mexican and Mozzarella cheeses, onion and sour cream in a bowl. Add seasonings - salt, pepper and parsley. Lightly coat an 7" x 11.5" baking dish with cooking spray.
Spoon 1 1/2 T. sauce down the middle of a tortilla. Place about 1/3 c. cheese filling down the center of each tortilla. Roll and place seam side down in pan.
Spread all remaining sauce over the top of the enchiladas to coat.
Bake, uncovered, at 350 for 20 minutes. Sprinkle with cheese and bake an additional 4-5 minutes or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. Makes: 8 enchiladas.