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1
Preheat oven to 350 degrees.
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2
Sauce:.
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3
In a medium saucepan, saute garlic over medium heat for 1 minute.
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4
Add tomato sauce, tomato paste and water.
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5
Stir constantly until paste has melted and blended with the tomato sauce.
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6
Bring to a boil over medium-high heat.
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7
Add crushed bullion, chipotle powder, and oregano.
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8
Reduce heat.
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9
Add sweetner and simmer for 15 minutes, stirring occasionally.
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10
Remove.
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from heat and allow to cool slightly.
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12
Enchiladas:.
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13
In a large skillet, saute onions and peppers until onions are translucent.
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14
Remove from heat and cool slightly.
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15
In a large bowl, combine cream cheese, sour cream, cheeses, onion, parsley, peppers, and salt.
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16
Place 1 cup sauce on the bottom of a 13x9 dish.
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17
Wrap the tortillas in dampened paper towels and microwave on high for approximately 10 seconds, (depending on oven wattage) or until tortillas are warm and pliable.
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18
Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
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19
Pour 1 cup of sauce (you'll have some left over) over tortillas.
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20
Sprinkle remaining 1/2 cup cheese over the top of the enchiladas.
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21
Bake for 20-30 minutes or until cheese has melted inside tortillas.
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22
Remove from heat and garnish with chopped green onion.
