Cheese Enchiladas (Vegetarian/Meatless) Recipe

Name: Cheese Enchiladas (Vegetarian/Meatless)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 small corn tortillas (5-6 inches); 1 cup cheddar cheese, shredded (or other cheese of your choice); 1 cup monterey jack cheese, shredded (or other cheese of your choice); 1 cup sour cream; 1 teaspoon onion powder; 1 garlic clove, crushed; 1 (8 ounce) can tomato sauce; 12 small green bell pepper, diced very fine (can even use food processor to grate); ¼ teaspoon ground cumin (or more if you really like cumin!); 14-1 teaspoon cayenne pepper, to taste; ½ cup additional cheddar cheese (or cheese of your choice) or ½ cup monterey jack cheese, shredded (or cheese of your choice)

Servings: persons

8 -10 small corn tortillas (5-6 inches)
1 cup cheddar cheese, shredded (or other cheese of your choice)
1 cup monterey jack cheese, shredded (or other cheese of your choice)
1 cup sour cream
1 teaspoon onion powder
1 garlic clove, crushed
1 (8 ounce) can tomato sauce
12 small green bell pepper, diced very fine (can even use food processor to grate)
¼ teaspoon ground cumin (or more if you really like cumin!)
14-1 teaspoon cayenne pepper, to taste
½ cup additional cheddar cheese (or cheese of your choice) or ½ cup monterey jack cheese, shredded (or cheese of your choice)

1
Preheat oven to 350 degrees.
2
Mix the first 2 cups of cheese with the sour cream, onion powder, and garlic.
3
Moisten tortillas and warm slightly in the microwave or oven.
4
Spoon some of the cheese mixture down center of each tortilla.
5
Roll up; place seam sides down in lightly greased or parchment lined oblong baking dish.
6
Mix tomato sauce, bell pepper, cayenne pepper and cumin.
7
Spoon tomato mixture lengthwise down center of each enchilada.
8
Sprinkle remaining 1/2 cup cheese over tomato mixture.
9
You can freeze them at this point or bake immediately.
10
If frozen, thaw before baking.
11
Bake uncovered at 350 degrees until cheese is melted and filling is bubbly, about 25 minutes.
12
Let cool 10 minutes and serve immediately, or cover and keep warm in oven with temperature lowered to 200 degrees to serve later.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 8 -10 small corn tortillas (5-6 inches), 1 cup cheddar cheese, shredded (or other cheese of your choice), 1 cup monterey jack cheese, shredded (or other cheese of your choice), 1 cup sour cream, and more.

Yes, Cheese Enchiladas (Vegetarian/Meatless) 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.

Cheese Enchiladas (Vegetarian/Meatless)

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