Cheese and Pepper Enchiladas

Recipe by MsBindy
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
  • Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
  • Remove from heat and stir in all the cheeses.
  • Add salt to taste and set aside.
  • Preheat oven to 350°F.
  • Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
  • Place a tortilla on a flat surface.
  • 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.
  • Bake tightly covered for 20-25 minutes.
  • When the enchiladas are baking, prepare the hot sauce.
  • Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
  • 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.).
  • Serve the enchiladas on a bed of rice and top with the hot sauce.
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