- 1 tablespoon canola oil
- 1 large yellow onion, chopped, divided
- 2 cloves garlic, finely chopped
- 2 jalapeño or serrano peppers, seeded and finely chopped, divided
- 2 teaspoons ground cumin, divided
- 3/4 teaspoon fine sea salt, divided
- 3 large bell peppers (red, green or yellow), chopped, divided
- 1 (8-ounce) package cream cheese, softened
- 1 3/4 cup grated Cheddar cheese, divided
- 1 (14-ounce) can no-salt-added dicdd tomatoes, drained, undrained
- 12 (6-inch) corn tortillas
Transfer 3 cups of the vegetable mixture to a blender and blend until smooth to make a sauce. Transfer the remaining vegetable mixture to a large bowl; add cream cheese and 1 1/2 cups of the Cheddar cheese to make the filling. Stir to combine and set aside.
Preheat the oven to 350ºF. Spray a 9x13-inch baking pan with cooking spray then spread about 1/3 cup of the 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 10 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.
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