Cheese Enchiladas

1 can tomato sauce
2/3 c. water
1 T. chili powder
2 garlic cloves, minced
1/2 tsp. dried oregano
1/4 tsp. ground cumin
8 flour tortillas (8"), warmed
2 c. (8 oz.) shredded Monterey Jack cheese
1 1/4 c. (5 oz.) shredded cheddar cheese, divided
1 medium onion, finely chopped
1/2 c. sour cream
1/8 c. minced fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
shredded lettuce, sliced ripe olives, and additional sour cream, optional

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 T. sauce of each tortilla.
In a large bowl, combine the Monterey Jack, 1 c. cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 c. down the center of each tortilla. Roll up and place seam side down in a greased 9x13" baking dish. Pour remaining sauce over top.
Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. (Makes 8 servings)