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 tablespoon chili powder
- 1 1/2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- 1 (15 ounce) can tomato sauce
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 1 cup shredded Cheddar cheese (4 ounces)
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
- 8 corn tortillas (5 or 6 inches in diameter)
- Sour cream and chopped green onions -- if desired
Instructions
- 1
Heat the oven to 350º.
- 2
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.
- 3
Peel and finely chop the garlic. Peel and chop the onion, and set aside.
- 4
Mix the bell pepper, garlic, chili powder, oregano, cumin and tomato sauce in a medium bowl, and set aside.
- 5
Mix the onion, Monterey Jack cheese, Cheddar cheese, 1/2 cup sour cream, the parsley and pepper in a large bowl.
- 6
Place 2 tortillas between dampened microwavable paper towels or microwaveable plastic wrap and microwave on High 15 to 20 seconds to soften them.
- 7
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.
- 8
Pour the tomato sauce mixture over the tortillas.
- 9
Bake uncovered about 25 minutes or until hot and bubbly.
- 10
Garnish with sour cream and chopped green onions.