Cheese And Pepper Enchiladas Recipe

Name: Cheese And Pepper Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, chopped; 1 -2 large garlic clove, minced; 1 tablespoon chile, minced; 2 teaspoons ground cumin; 2 tablespoons olive oil; 2 1/2 - 3 cups chopped bell peppers (use a variety of colors); 8 ounces cream cheese; 1 1/2 cups cheddar cheese, grated; 1/2 cup cottage cheese; salt; vegetable oil (for frying); 8 corn tortillas; Hot Sauce; 2 cups canned tomatoes, undrained; 1/2 green pepper, coarsely chopped; 1 small onion, coarsely chopped; 2 -3 tablespoons chilies, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; salt

Servings: persons

2 medium onions, chopped
1 -2 large garlic clove, minced
1 tablespoon chile, minced
2 teaspoons ground cumin
2 tablespoons olive oil
2 1/2 - 3 cups chopped bell peppers (use a variety of colors)
8 ounces cream cheese
1 1/2 cups cheddar cheese, grated
1/2 cup cottage cheese
salt
vegetable oil (for frying)
8 corn tortillas
Hot Sauce
2 cups canned tomatoes, undrained
1/2 green pepper, coarsely chopped
1 small onion, coarsely chopped
2 -3 tablespoons chilies, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
salt

1
In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
2
Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
3
Remove from heat and stir in all the cheeses.
4
Add salt to taste and set aside.
5
Preheat oven to 350u00b0F.
6
Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
7
Place a tortilla on a flat surface.
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
Bake tightly covered for 20-25 minutes.
10
When the enchiladas are baking, prepare the hot sauce.
11
Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
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
Serve the enchiladas on a bed of rice and top with the hot sauce.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 medium onions, chopped, 1 -2 large garlic clove, minced, 1 tablespoon chile, minced, 2 teaspoons ground cumin, and more.

Yes, Cheese And Pepper Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese And Pepper Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions