Wednesday, August 6, 2014

Kit's Pimento Cheesy Enchiladas

Makes 16 enchiladas

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
16 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded Monterey Jack cheese
10 ounces Prices pimento cheese (or you favorite brand) I buy the 20 oz. container because I like a bit more filling and I like a sammy later : ).
2 cups (8 ounces) shredded cheddar cheese
2 medium onions, small diced
1 cup (8 ounces) sour cream
1 good handful  fresh cilantro, minced
1/2 teaspoon salt
1/2 teaspoon pepper

I love a little side salad of shredded lettuce, guacamole, salsa, sliced black olives and sour cream..

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat and simmer for 5 to 6  minutes, stirring occasionally. Add 2 tablespoons sauce over each tortilla.
In a large bowl, combine the Monterey Jack, the Prices pimento cheese, onions, sour cream, cilantro, salt and pepper. Add 1/3 cup (or a bit more ; ) to the center of each tortilla and roll.
Bake at 350° F uncovered for 25 minutes. Sprinkle with remaining cheddar cheese. Bake another 5 minutes or until the cheese is ooey gooey melted.