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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.
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.
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!
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!
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.
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!