Cheese Enchiladas

I found this recipe in one of my "Taste of Home" magazine. I love the from scratch enchilada sauce and they are cheesy and delicious!

Prep: 25 min
Bake :254 minutes
Makes 16 Enchiladas

2 Cans (15 oz each) tomato sauce
1 1/3 cup water
2 Tbsp chili powder
2 garlic gloves minced
1 tsp dried oregano
1/2 tsp ground cumin
16 flour tortillas (8 inches) warmed
4 cups monterey jack cheese, shredded
2 1/2 cups cheddar cheese, shredded and divided
2 medium onions finely chopped
1 cup sour cream
1/4 cup parsley
1/2 tsp salt
1/2 tsp pepper
shredded lettuce, sliced olives, and additional sour cream

1. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat and simmer uncovered for 4-5 minutes or until thickened, stirring occasionally.
2. In a large bowl combine monterey jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper.
3. Place 2 T of sauce on each tortilla then top with 1/3 c of filling. Roll up and place seam side down in 2 greased 13 x 9 baking dish. Pour remaining sauce over the top.
4. Bake uncovered at 350 F for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with olives, sour cream, and lettuce if desired.