Cheese Enchiladas (Vegetarian/Meatless)
"Quick and easy enchiladas made with corn tortillas, your choice of cheeses, and convenient canned tomato sauce jazzed up with spices. This is a huge hit with my family and a nice break from meat or seafood. Feel free to make it your own by adding other proteins, or veggies such as spinach, mushrooms, etc. You can increase the amount of cayenne pepper if you like more heat - the minimum amount listed is perfect for my young kids. Hot sauce or canned diced chili peppers can also be added to the sauce if you so desire. Not 100% sure, but I believe this is gluten free as well as vegetarian, as the corn tortillas I use are labeled as such and as far as I'm aware, none of the other ingredients contain gluten."
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 -10 small corn tortillas (5-6 inches)
- 1 cup cheddar cheese, shredded (or other cheese of your choice)
- 1 cup monterey jack cheese, shredded (or other cheese of your choice)
- 1 cup sour cream
- 1 teaspoon onion powder
- 1 garlic clove, crushed
- 1 (8 ounce) can tomato sauce
- 1⁄2 small green bell pepper, diced very fine (can even use food processor to grate)
- 1⁄4 teaspoon ground cumin (or more if you really like cumin!)
- 1⁄4 - 1 teaspoon cayenne pepper, to taste
- 1⁄2 cup additional cheddar cheese (or cheese of your choice) or 1/2 cup monterey jack cheese, shredded (or cheese of your choice)
directions
- Preheat oven to 350 degrees.
- Mix the first 2 cups of cheese with the sour cream, onion powder, and garlic.
- Moisten tortillas and warm slightly in the microwave or oven. Spoon some of the cheese mixture down center of each tortilla. Roll up; place seam sides down in lightly greased or parchment lined oblong baking dish.
- Mix tomato sauce, bell pepper, cayenne pepper and cumin. Spoon tomato mixture lengthwise down center of each enchilada.
- Sprinkle remaining 1/2 cup cheese over tomato mixture. You can freeze them at this point or bake immediately. If frozen, thaw before baking.
- Bake uncovered at 350 degrees until cheese is melted and filling is bubbly, about 25 minutes. Let cool 10 minutes and serve immediately, or cover and keep warm in oven with temperature lowered to 200 degrees to serve later.
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RECIPE SUBMITTED BY
I love to cook and even more, to bake, but I have 2 factors working against me: One, I hate to clean, which makes me hesitate to make a big mess and try more complicated recipes, and two, I have a very very tiny kitchen so not much room to store my supplies and it makes it very difficult to do my cooking and baking. I still manage to whip up plenty of fabulous meals and desserts, though ;-)! People ask me for recipes all the time...even my picky eater husband has expanded his repertoire of favorite foods now. Most of my kitchen concoctions are created with the help of my 3-year-old daughter, a budding baker in her own right, who absolutely insists on helping me every time I'm in the kitchen. I don't like relying on prepared or convenience foods, so tasty from-scratch dishes that can be made with a minimum of fuss, especially when accompanied by a small child, are always of interest to me.
