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    You are in: Home / Recipes / Cheese and Pepper Enchiladas Recipe
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    Cheese and Pepper Enchiladas

    Cheese and Pepper Enchiladas. Photo by Deb's Recipes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Ms*Bindy's Note:

    From Sundays at Moosewood. Posted for the Zaar World Tour 2005. Serve over a bed of brown rice and top with the hot sauce.

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    Units: US | Metric

    Hot Sauce


    1. 1
      In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
    2. 2
      Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
    3. 3
      Remove from heat and stir in all the cheeses.
    4. 4
      Add salt to taste and set aside.
    5. 5
      Preheat oven to 350°F.
    6. 6
      Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
    7. 7
      Place a tortilla on a flat surface.
    8. 8
      Spoon 1/4 - 1/2 cup of cheese and pepper filling onto the half of the tortilla closest to you. Roll and place, seam side down,in a greased baking pan.
    9. 9
      Bake tightly covered for 20-25 minutes.
    10. 10
      When the enchiladas are baking, prepare the hot sauce.
    11. 11
      Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
    12. 12
      Simmer, uncovered, on how heat for at least 20 minutes, stirring occasionally. Add salt to taste. (If you use fresh tomatoes, you may need to simmer for even longer.).
    13. 13
      Serve the enchiladas on a bed of rice and top with the hot sauce.

    Ratings & Reviews:

    • on October 14, 2010


      So rich and delicious it could convert you to become a vegetarian!!. One night when I made this dish, we had a last minute guest who only ate meat and potatoes. I panicked because I had a vegetarian meal planned, but surprisingly enough she loved it so much that she wanted the recipe!! The only thing I do different is replace the corn tortillas with 8-10 whole wheat flour tortillas. We prefer the taste, and since they are naturally softer than corn tortillas, you don't have to soften them with the oil.

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    • on February 07, 2009


      Enjoyed this meatless main dish, though it's very dissimilar to traditional enchiladas. Used 2% cottage cheese and reduced fat cream cheese with good results. Used a combination of orange, yellow, and green peppers in the enchiladas which was lovely, although the amount of bell peppers gives this dish a slightly sweet taste. Used more like 12 tortillas, and for chiles, used fresh jalapenos. Used a 15 oz. can of tomatoes. Served with brown rice as suggested and really enjoyed the meal. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2006


      Very cheesy and tasty. I served with mexican rice. I left the green pepper & onions for the sauce slightly chunky and added a jalepeno. Thank you for sharing your recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Cheese and Pepper Enchiladas

    Serving Size: 1 (327 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 643.7
    Calories from Fat 395
    Total Fat 43.9 g
    Saturated Fat 23.4 g
    Cholesterol 110.8 mg
    Sodium 721.4 mg
    Total Carbohydrate 43.0 g
    Dietary Fiber 7.4 g
    Sugars 9.9 g
    Protein 23.9 g

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