Cheese and Pepper Enchiladas
Bring bold flavors to your table with these irresistible Cheese and Pepper Enchiladas, a comforting vegetarian classic that’s as simple as it is satisfying. Tender corn tortillas are packed with a gooey blend of sharp cheddar and creamy Monterey Jack cheeses, perfectly complemented by the smoky sweetness of sautéed red, green, and poblano peppers. Smothered in a rich, tangy red enchilada sauce and baked to golden, bubbly perfection, this recipe pairs earthy spices like cumin and paprika with fresh cilantro for an irresistible finishing touch. Perfect for weeknight dinners or a crowd-pleasing dish at your next gathering, these enchiladas are a celebration of vibrant Tex-Mex flavors that comes together in under an hour.
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Poblano pepper
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 cups Red enchilada sauce
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Dice the red bell pepper, green bell pepper, and poblano pepper into small, bite-sized pieces.
Heat the olive oil in a skillet over medium heat. Add the diced peppers and sauté for 5-7 minutes, until softened. Stir in the cumin, paprika, salt, and ground black pepper. Remove from heat and let cool slightly.
In a large mixing bowl, combine the shredded cheddar cheese, Monterey Jack cheese, and sautéed peppers. Mix well.
Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Take one tortilla and add about 1/4 cup of the cheese and pepper filling to the center. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle a little extra shredded cheese (optional) on top of the enchiladas.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 8406 mg | 365% | |
| Total Carbohydrate | 243.0 g | 88% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 33.4 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2695 mg | 207% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1682 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
