Bell Pepper Enchiladas Recipes

BELL PEPPER ENCHILADAS

Steps:

• Sprinkle the green peppers and cheeses down the center of the tortillas; add jalapeno if desired. Roll up. Spread 1/2 cup salsa in a shallow baking dish. Place tortillas seam side down over salsa. Top with remaining salsa. , Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired.

CHEESE AND PEPPER ENCHILADAS

Steps:

• 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.