Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       cups          shredded Monterey Jack cheese (8 ounces)
  1       cup           shredded Cheddar cheese (4 ounces)
   1/2    cup           sour cream
  2       tablespoons   chopped fresh parsley
   1/4    teaspoon      pepper
  1       medium        onion, chopped (1/2 cup)
  8                     corn tortillas (5 or 6 inches in diameter), warmed
 16       ounces        salsa (2 cups)
                        Sour cream, if desired
                        Chopped green onions, if desired

Preparation:

1. Heat oven to 350 degrees. Mix cheeses, 1/2 cup sour cream, the parsley, pepper and onion in large bowl. 2. Spoon about 1/3 cup of the cheese mixture down one side of each tortilla to within 1 inch of the edge. Roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11x7x1 1/2 inches. Repeat with remaining tortillas and cheese mixture. Pour salsa over tortillas. 3. Bake uncovered about 25 minutes or until hot and bubbly. Garnish with sour cream and green onions.