Cheese Enchiladas:

2 c shredded Monterey Jack cheese (8 oz)
1 c shredded Cheddar cheese (4 oz)
1 medium onion, chopped
½ c sour cream or plain yogurt
2 tbsp chopped fresh parsley
¼ tsp pepper
6 flour tortillas
1 can (28 oz) enchilada sauce
1 clove garlic, finely chopped
14 shredded Cheddar cheese ( 1 oz)

Heat oven to 350. Grease rectangular baking dish, 12 x 7 ½ x 2”. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper and garlic. Spoon about ½ cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except ¼ cup Cheddar cheese. Pour enchilada sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives.

**12 point weight watcher meal

2 c shredded Monterey Jack cheese (8 oz)
1 c shredded Cheddar cheese (4 oz)
1 medium onion, chopped
½ c sour cream or plain yogurt
2 tbsp chopped fresh parsley
¼ tsp pepper
6 flour tortillas
1 can (28 oz) enchilada sauce
1 clove garlic, finely chopped
14 shredded Cheddar cheese ( 1 oz)

Heat oven to 350. Grease rectangular baking dish, 12 x 7 ½ x 2”. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper and garlic. Spoon about ½ cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except ¼ cup Cheddar cheese. Pour enchilada sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives.

**12 point weight watcher meal