Three Cheeses Enchiladas

"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."
 
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Ready In:
50mins
Ingredients:
20
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Sauce:

  • In a medium saucepan, saute garlic over medium heat for 1 minute.
  • Add tomato sauce, tomato paste and water. Stir constantly until paste has melted and blended with the tomato sauce.
  • Bring to a boil over medium-high heat. Add crushed bullion, chipotle powder, and oregano. Reduce heat.
  • Add sweetner and simmer for 15 minutes, stirring occasionally. Remove.
  • from heat and allow to cool slightly.
  • Enchiladas:

  • In a large skillet, saute onions and peppers until onions are translucent. Remove from heat and cool slightly.
  • In a large bowl, combine cream cheese, sour cream, cheeses, onion, parsley, peppers, and salt.
  • Place 1 cup sauce on the bottom of a 13x9 dish.
  • 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.
  • Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
  • 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.
  • Bake for 20-30 minutes or until cheese has melted inside tortillas.
  • Remove from heat and garnish with chopped green onion.

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