A delightful twist on classic cheese enchiladas, packed with flavor and easy to prepare.
Combine the tomato sauce, chili powder, garlic, oregano, cumin, and onion in a saucepan.
Stir constantly to prevent the sauce from sticking to the pan.
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the cheddar cheese, cream cheese, green chilies, and parsley.
Ensure the cream cheese is softened for easier mixing.
Spread a portion of the sauce on each tortilla, then add the filling in the center.
Don't overfill the tortillas to make rolling easier.
Roll up the tortillas and place them seam-side down in a greased baking dish.
Arrange them snugly to prevent unrolling during baking.
Pour the remaining sauce over the enchiladas and sprinkle with cheddar cheese.
Ensure the sauce covers all the tortillas for even baking.
Bake in a preheated oven at 350°F for 20 minutes.
Check halfway through to ensure even cooking.
Garnish with lettuce and olives before serving.
Serve immediately for the best taste and texture.
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