We've enjoyed this recipe for years and years. Mexican food is an absolute favorite among all five of the Strides.


16 ounces (about 4-5 cups) shredded Cheddar/Jack cheese -- a blend of Cheddar and Monterey Jack

3 green onions -- green and white parts

¾ cup sour cream or plain yogurt

1 tablespoon dried parsley

½ teaspoon black pepper

one chicken breast, fully cooked and shredded (optional)

9 flour or corn tortillas (approx 6-inch diameter)

1 can (approx 15 oz.) tomato sauce PLUS one-half of a second can

1 ½ tablespoons chili powder

1 teaspoon dried oregano

½ teaspoon ground cumin

1 teaspoon minced garlic, or 2 minced cloves of garlic

Grease a rectangular baking dish, 9" x 12" or 10" x 14" or so. Preheat oven to 350 degrees.

In a large bowl, mix together the cheese, green onions, sour cream or yogurt, parsley, and black pepper (and shredded chicken, if using).

Spoon about 1/2 cup of the cheese mixture onto each tortilla.

Roll tortilla around the filling and place seam side down in the dish.

Once you've used up all the cheese mixture, use the same bowl to combine all remaining ingredients (tomato sauce through garlic). Mix thoroughly and pour evenly over the enchiladas.

Bake uncovered about 30 minutes, or until hot and bubbly.

Regarding the half-used can of tomato sauce: you will most definitely use this later, either for your next batch of delicious enchiladas, or for some other recipe. Scoop any remaining tomato sauce into a small tupperware-like container and refrigerate or freeze for later use.