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Super good! Lots of chopping, but worth the effort. I loved the non-traditional sauce and added a t. of sugar and a little squeeze of lime. Served over a little rice, along with pinto beans and coleslaw. It was a wonderful dinner. I got 16 enchiladas and I'm looking forward to enjoying the leftovers. Thanks for posting the keeper recipe.

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Lucky in Bayview March 04, 2015

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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Hey Em October 14, 2010

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!

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LonghornMama February 07, 2009

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!

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Susie D July 16, 2006

These are really good! I used yellow and orange peppers, decreasing the amount of cumin by half (because I don't like it much). The cheeses and peppers were a great tasting filling. I didn't make the sauce, but used a ranchero sauce instead. Thanks for sharing the recipe.

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iris5555 March 18, 2006

Fantastic-tasting enchiladas for vegetarians and non-vegetarians alike! They are simple with wholesome ingredients yet hearty and satisfying. I used both green and red bell peppers in the enchiladas. And I let my food processor do the chopping of the sauce ingredients, including some jalapeno membrane which I added for extra zing. Yield was 14 enchiladas, which seemed to be the right amount for about six people. Thanks for posting a great recipe!

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Deb's Recipes March 16, 2006
Cheese and Pepper Enchiladas