Total Calories: 353
In a 10-inch skillet over medium heat, saute onions and green peppers in oil for 10 minutes or until onions are transparent. Drain well and transfer mixture to a bowl set aside. Discard fat.
In same skillet over low heat, stir enchilada sauce and sour cream until blended and just beginning to simmer. Remove from heat.
In the bottom of each of two 2-quart oblong baking dishes, spread 1/2 cup of the sauce. Dip tortillas, one at a time, in enchilada sauce in skillet to soften. Fill with about 1/4 cup of the vegetable mixture sprinkle with 1/3 cup of the Monterey Jack cheese roll and place seam-side down in baking dishes. Pour remaining sauce over filled tortillas. Cover tightly with foil. If making ahead, cover and let stand up to 1 hour.
Bake, covered, in a preheated 375° oven for 25 minutes. Remove foil. Sprinkle with Cheddar cheese. Bake 5 minutes longer or until cheese melts. Garnish with green onions,
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