Cheese Enchiladas

1 small green bell pepper
1 clove garlic
1 medium onion
1 tbsp chili powder
1/2 tsp. oregano (dried)
1/4 tsp. ground cumin
1 15oz can tomato sauce*
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tbsp. parsley
1/4 tsp. pepper
8 tortillas (5-6 in. in diameter)

sour cream and chopped green onions for garnish if desired

*- if you like a spicier flavor seed and chop 2 green jalapenos chilies and add to tomato sauce mixture.

Pre-heat oven to 350º

Let the tortillas get to room temperature.

Remove seeds and membrane from green pepper. Chop enough to measure 1/3 cup.
Peel and finely chop the garlic.
Peel and finely chop the onion.
Set aside.

Mix the bell pepper, garlic, chili powder, oregano, cumin and tomato sauce in a medium bowl, and set aside.

Mix the onion, Monterey Jack, Cheddar cheese and 1/2 cup sour cream, the pepper and parsley in a large bowl.

Spoon about 1/3 cup of the cheese mixture down one side of each tortilla to within 1 inch of edge. Roll tortilla around filling, and place seam side down in an ungreased baking dish. Repeat with the remaining tortillas and mixture.

Pour the tomato sauce mixture over the tortillas.

Bake uncovered about 25 minutes or until hot and bubbly.

Garnish with sour cream and green onions.