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Cheese and Pepper Enchiladas

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“From Sundays at Moosewood. Posted for the Zaar World Tour 2005. Serve over a bed of brown rice and top with the hot sauce.”
1hr 10mins

Ingredients Nutrition


  1. In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
  2. Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
  3. Remove from heat and stir in all the cheeses.
  4. Add salt to taste and set aside.
  5. Preheat oven to 350°F.
  6. Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
  7. Place a tortilla on a flat surface.
  8. Spoon 1/4 - 1/2 cup of cheese and pepper filling onto the half of the tortilla closest to you. Roll and place, seam side down,in a greased baking pan.
  9. Bake tightly covered for 20-25 minutes.
  10. When the enchiladas are baking, prepare the hot sauce.
  11. Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
  12. Simmer, uncovered, on how heat for at least 20 minutes, stirring occasionally. Add salt to taste. (If you use fresh tomatoes, you may need to simmer for even longer.).
  13. Serve the enchiladas on a bed of rice and top with the hot sauce.

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