2 1/2 c. Monterey Jack cheese, grated
1 1/4 c. cheddar cheese, grated
1 small onion, grated
3/4 c. sour cream
2 tsp. parsley
1/4 tsp. pepper
1 pkg. (8 ct.) large tortillas
1/2 c. green pepper, chopped
1 Tbsp. plus 1 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/2 tsp. minced garlic in water
15 oz. tomato sauce
sliced black olives, optional
salsa, optional
additional sour cream and cheddar, optional

Preheat oven to 350 degrees. Lightly spray a 9x13x2 inch pan with nonstick cooking spray. In a large bowl, mix the cheeses, onion, sour cream parsley and pepper together. Spoon mixture down the center of all torillas, making sure each has approximately the same amount. Roll tortillas and place seam side down in the baking pan.

Mix the remaining ingredients together, and pour over top of the enchiladas. Bake, uncovered, about 20 minutes, or until enchiladas are hot and bubbly. Serve with additional sour cream, salsa, and black olives, if desired.