Cheese Enchiladas
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
Heat the oven to 350ş. 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.
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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.
Bake:
“0:25″
Per serving: 556 Calories (kcal); 34g Total Fat; (54% calories from fat); 27g Protein; 39g Carbohydrate; 93mg Cholesterol; 1239mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
NOTES : Cook: 5 minutes
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 jalapeńo chilies, and add to the tomato sauce mixture.
When buying tortillas, check for freshness. They should not look
dry or cracked around the edges.
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