Kids Connection & Dayshawn’s Enchiladas

Chef Dayshawn’s Cheese Enchiladas

SERVINGS: 16

TIME: Prep: 25 min. Bake: 25 min.

Ingredients:

• 2 cans (15 ounces each) tomato sauce
• 1-1/3 cups water
• ¼ Cup Orange juice
• 2 tablespoons chili powder
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 16 flour tortillas (8 inches), warmed
• 4 cups (16 ounces) shredded Monterey Jack cheese
• 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
• 2 medium onions, finely chopped
• ½ cup Spinach, thinly sliced
• 1 cup (8 ounces) sour cream
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Cilantro, lime wedges, lime wedges, & lime zest to garnish.

Directions:

1. In a large saucepan, combine the first three ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally.  Set aside and allow to cool.
2.  In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, chili powder, garlic, oregano, cumin, salt and pepper.
3. Dip the tortilla in the Tomato mixture coating both sides.
4. Place about 1/3 cup of the cheese mixture down the center of each tortilla.
5. Roll up and place seam side down right next to each other into a greased 13-in. x 9-in. baking dish. Pour remaining sauce and remaining cheese over top.
6. Bake, uncovered, at 350° for 15 minutes or until cheese is melted. Garnish with cilantro, lime zest, and lime wedge if desired.
7. Enjoy!

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