Cheese Enchiladas

These are very good!  Vegetarian, but definitely not vegan.  Below I am listing the ingredients for a half and full batch.  Enjoy!

Ingredients for 8 Enchiladas:
-15 oz. tomato sauce
-1 cup water
-1 tsp chili powder
-1 garlic clove, minced
-1/2 tsp oregano
-1/4 tsp cumin
-8 (8 inch) tortillas
-2 cups (8 oz.) Monterrey cheddar, shredded
-1 1/4 cups (5 oz.) cheddar, shredded
-1 medium onion, chopped
-1/2 cup (4 oz.) sour cream or plain Greek yogurt
-2 tbsp fresh parsley, chopped
-1/4 tsp pepper
-1/4 tsp salt

Ingredients for 16 Enchiladas:
-30 oz. tomato sauce
-2 cups water
-2 tsp chili powder
-2 garlic cloves, minced
-1 tsp oregano
-1/2 tsp cumin
-16 (8 inch) tortillas
-4 cups (16 oz.) Monterrey cheddar, shredded
-2 1/2 cups (10 oz.) cheddar, shredded
-2 medium onions or 1 large onion, chopped
-1 cup (8 oz.) sour cream or plain Greek yogurt
-4 tbsp fresh parsley, chopped
-1/2 tsp pepper
-1/2 tsp salt

Extras for Serving:
-shredded lettuce
-black olives
-sour cream
-crushed tortilla chips
-pickled jalapenos or banana peppers

Process:
1. Preheat oven to 350 degrees.
2. In a large saucepan, combine tomato sauce, water, chili powder, garlic, oregano and cumin.  Bring to a boil and simmer for about 5 minutes.
3. Spread tortillas over work surface and spoon about 2 tbsp of the cooked sauce onto each tortilla.
4.  In a mixing bowl, combine cheeses, onions, sour cream, parsley, salt and pepper.
5. Place 1/3 cup of cheese mixture on each tortilla, roll up the tortillas and place seam side down in a 9 x 13 inch baking dish {for 8 enchiladas or two 9 x 13 inch baking dishes for 16 enchiladas}.
6. Pour remaining sauce over the tortillas.
7. Bake for 30 minutes.
8. Enjoy!