1 8oz. can enchilada sauce
1 16 oz. can tomato sauce
1 tbsp. chili powder
1/4 cup water
2 cups monterey jack cheese
2 cups cheddar cheese
12 corn tortillas
Mix enchilada sauce, tomato sauce, chili powder, and water.
Set aside. Mix both cheeses together in a bowl (you can add
more cheese if you like lots of cheese). Dip tortilla in sauce
and fill with cheese and then roll up tortilla. Repeat process
stacking each new enchilada next to the previous one until
baking dish is full. Pour remaing sauce over enchiladas and
top with any remaining cheese. Bake at 350 degrees for 10-12
minutes until cheese is melted and bubbly.