Cheese and Bell Pepper Enchiladas

Cheese and Bell Pepper Enchiladas

Recipe Rating: 3.49953
Serves 6
Serrano or jalapeño chiles are both tasty in this recipe. If you prefer a bit less heat, remove their ribs and seeds before chopping.
  • 3 tablespoons canola oil
  • 2 large yellow onions, chopped
  • 2 cloves garlic, finely chopped
  • 2 jalapeño or serrano peppers, seeded and finely chopped
  • 2 teaspoons ground cumin
  • Salt to taste
  • 3 large bell peppers (red, green or yellow), cored, seeded and chopped
  • 1 (8-ounce) package cream cheese, softened
  • 1 3/4 cup grated cheddar cheese
  • 1/2 cup cottage cheese
  • 2 cups chopped canned tomatoes, undrained
  • 12 (6-inch) corn tortillas
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Heat oil in a large skillet over medium-high heat. Transfer about 3/4 cup of the onions to a blender; set aside to use later. Add remaining onions, garlic, 1 of the jalapeños, 1 teaspoon of the cumin and salt and cook, stirring often, until softened and golden brown, 8 to 10 minutes.

Transfer about 1/2 cup of the bell peppers to blender with reserved onions, then add remaining to skillet and cook, stirring occasionally, until tender, about 10 minutes. Remove skillet from the heat and stir in cream cheese, 1 1/2 cups of the cheddar cheese and cottage cheese. Add salt and set filling aside.

Meanwhile, add tomatoes, remaining jalapeño and remaining 1 teaspoon cumin to blender with reserved onions and bell peppers and process until smooth. Transfer to a medium pot, bring to a boil over medium-high heat, then reduce heat to medium and boil gently, uncovered, until thickened, about 20 minutes. Season with salt and set enchilada sauce aside.

Preheat oven to 350ºF. Spray a 9- x 13- baking pan with cooking spray then spread about 1/2 cup of the enchilada sauce over the bottom of the pan; set aside.

Heat a large skillet over medium heat. Working with one tortilla at a time, warm it in the skillet, flipping once, until soft and pliable, about 30 seconds. Transfer tortilla to a flat surface and arrange about 1/3 cup of the filling down the center. Roll up tortilla snugly and place in baking pan. Repeat process with remaining tortillas and filling. Pour remaining enchilada sauce over the top
and sprinkle with remaining 1/4 cup cheddar cheese. Bake until bubbly and hot throughout, about 25 minutes.
Nutritional Info: 
Per Serving: 500 calories (300 from fat), 33g total fat, 16g saturated fat, 75mg cholesterol, 740mg sodium, 33g carbohydrates, (5 g dietary fiber, 8g sugar), 18g protein.
Special Diets: 

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