Cheese Enchiladas
A Betty Crocker betty-crocker-basics recipe for Cheese Enchiladas.
Ingredients
- 1 small green bell pepper
- 1 clove garlic
- 1 medium onion
- 1 tbsp chili powder
- 1 0.5 tsp chopped fresh oregano
- 0.5 tsp dried oregano leaves
- 0.3 tsp ground cumin
- 1 can tomato sauce, 15 ounce
- 2 cup shredded Monterey Jack cheese, 8 ounces
- 1 cup shredded Cheddar cheese, 4 ounces
- 0.5 cup sour cream
- 2 tbsp chopped fresh parsley
- 0.3 tsp pepper
- 8 corn tortillas, 5 or 6 inches in diameter
Instructions
- 1
Sour cream and chopped green onions -- if desired Heat the oven to 350º. Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/3 cup. Wrap and refrigerate any remaining bell pepper. Peel and finely chop the garlic. Peel and chop the onion, and set aside. Mix the bell pepper, garlic, chili powder, oregano, cumin and tomato sauce in a medium bowl, and set aside. Mix the onion, Monterey Jack cheese, Cheddar cheese, 1/2 cup sour cream, the parsley and pepper in a large bowl. Place 2 tortillas between dampened microwavable paper towels or microwavable plastic wrap and microwave on High 15 to 20 seconds to soften them. Immediately spoon about 1/3 cup of the cheese mixture down one side of each softened tortilla to within 1 inch of edge. Roll tortilla around filling, and place seam side down in the ungreased baking dish. Repeat with the remaining tortillas and cheese mixture. Pour the tomato sauce mixture over the tortillas. Bake uncovered about 25 minutes or until hot and bubbly. Garnish with sour cream and chopped green onions. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "0:25" Protein; 39g Carbohydrate; 93mg Cholesterol; 1239mg Sodium Other Carbohydrates Essential Equipment: rectangular baking dish or casserole (about 11 × 7 inches) Quick Cheese Enchiladas: Omit the bell pepper, garlic, chili powder, oregano, cumin and tomato sauce. Instead, use a 16-ounce jar of salsa, which is about 2 cups. Tips If you like enchiladas with a hotter flavor, seed and finely chop 2 green jalapeño chilies, and add to the tomato sauce mixture. When buying tortillas, check for freshness. They should not look dry or cracked around the edges.