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Cheese and Bell Pepper Enchiladas

Serves 6
Time 1 hr 30 min
Serrano or jalapeño chiles are both tasty in this recipe. If you prefer a bit less heat, remove their ribs and seeds before chopping.
Special Diets:
Ingredients
  • 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 (8.0-ounce) package cream cheese, softened
  • 1 3/4 cup grated Cheddar cheese, divided
  • 1 (14.0-ounce) can no-salt-added dicdd tomatoes, drained, undrained
  • 12 (6-inch) corn tortillas
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Method

Heat oil in a large skillet over medium-high heat.

Add onion, bell peppers and jalapeño peppers and cook until onions are translucent, about 8 minutes.

Add garlic and cumin and cook, stirring frequently, until fragrant, about 2 minutes.

Add tomatoes and salt and bring to a simmer.

Cook until the moisture from the tomatoes has reduced slightly, about 7 minutes. Remove from the heat.

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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 (8.0-ounce) package cream cheese, softened
  • 1 3/4 cup grated Cheddar cheese, divided
  • 1 (14.0-ounce) can no-salt-added dicdd tomatoes, drained, undrained
  • 12 (6-inch) corn tortillas
Shop with Prime

Exclusively for Prime members in select ZIP codes.