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“One evening after the Christmas holidays, I had no idea what I'd prepare for dinner. Ham wasn't an option; my family threatened to mutiny if they saw one more slice, or another baked sweet potato. Investigating the fridge, I found peppers, cheeses, and other items I used to construct (what I believe) to be new dinner star at our table. *I didn't use cumin, because I was out, but if you want a more smokey flavor, try using 1 1/2 teaspoons.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Sauce:
  3. In a medium saucepan, saute garlic over medium heat for 1 minute.
  4. Add tomato sauce, tomato paste and water. Stir constantly until paste has melted and blended with the tomato sauce.
  5. Bring to a boil over medium-high heat. Add crushed bullion, chipotle powder, and oregano. Reduce heat.
  6. Add sweetner and simmer for 15 minutes, stirring occasionally. Remove.
  7. from heat and allow to cool slightly.
  8. Enchiladas:
  9. In a large skillet, saute onions and peppers until onions are translucent. Remove from heat and cool slightly.
  10. In a large bowl, combine cream cheese, sour cream, cheeses, onion, parsley, peppers, and salt.
  11. Place 1 cup sauce on the bottom of a 13x9 dish.
  12. Wrap the tortillas in dampened paper towels and microwave on high for approximately 10 seconds, (depending on oven wattage) or until tortillas are warm and pliable.
  13. Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
  14. Pour 1 cup of sauce (you'll have some left over) over tortillas. Sprinkle remaining 1/2 cup cheese over the top of the enchiladas.
  15. Bake for 20-30 minutes or until cheese has melted inside tortillas.
  16. Remove from heat and garnish with chopped green onion.

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