Best 2 Bell Pepper Enchiladas Recipes

**Indulge in the Enchanting Flavors of Bell Pepper Enchiladas: A Culinary Symphony of Mexican Delights**

Embark on a tantalizing culinary journey with our irresistible Bell Pepper Enchiladas, a symphony of flavors that will captivate your taste buds and transport you to the vibrant streets of Mexico. Discover a delightful medley of recipes that showcase the versatility and allure of this classic dish. From traditional beef enchiladas bursting with savory goodness to vegetarian options brimming with fresh, crisp vegetables, each recipe promises a unique and unforgettable experience. As you explore our collection, let your senses dance to the rhythm of authentic Mexican spices, succulent fillings, and the irresistible aroma of melted cheese. Get ready to savor every bite of these delectable Bell Pepper Enchiladas, a feast for your senses and a celebration of Mexican culinary heritage.

Here are our top 2 tried and tested recipes!

CHEESE AND PEPPER ENCHILADAS

Cheese and Pepper Enchiladas image

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

Provided by MsBindy

Categories Cheese

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 medium onions, chopped
1 -2 large garlic clove, minced
1 tablespoon chile, minced
2 teaspoons ground cumin
2 tablespoons olive oil
2 1/2-3 cups chopped bell peppers (use a variety of colors)
8 ounces cream cheese
1 1/2 cups cheddar cheese, grated
1/2 cup cottage cheese
salt
vegetable oil (for frying)
8 corn tortillas
2 cups canned tomatoes, undrained
1/2 green pepper, coarsely chopped
1 small onion, coarsely chopped
2 -3 tablespoons chilies, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
salt

Steps:

In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
Remove from heat and stir in all the cheeses.
Add salt to taste and set aside.
Preheat oven to 350°F.
Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
Place a tortilla on a flat surface.
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.
Bake tightly covered for 20-25 minutes.
When the enchiladas are baking, prepare the hot sauce.
Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
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.).
Serve the enchiladas on a bed of rice and top with the hot sauce.

Nutrition Facts : Calories 643.7, Fat 44, SaturatedFat 23.4, Cholesterol 110.8, Sodium 721.5, Carbohydrate 43.1, Fiber 7.4, Sugar 10, Protein 23.9

BELL PEPPER ENCHILADAS

Bell Pepper Enchiladas image

Peppers are probably the vegetable that gets used most frequently in my kitchen. My freezer's constantly stocked in case I discover a new recipe to try or want to whip up an old favorite again. In a way, my parents helped create this recipe. They always taught never to waste. So one day when my husband (I'm a stepmom to two girls, 18 and 15) and I had prepared a Mexican meal and had peppers, cheese, salsa and tortillas left over, these were the result! -Melissa Cowser, Greenville, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 enchiladas.

Number Of Ingredients 8

Ingredients

2 medium green peppers, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup process cheese (Velveeta)
4 flour tortillas (8 inches), warmed
1 small jalapeno pepper, minced, optional
1 cup salsa, divided
Additional shredded cheese, optional

Steps:

Sprinkle the green peppers and cheeses down the center of the tortillas; add jalapeno if desired. Roll up. Spread 1/2 cup salsa in a shallow baking dish. Place tortillas seam side down over salsa. Top with remaining salsa. , Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 859mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

Tips:

Use a variety of bell peppers. This will give your enchiladas a more colorful and flavorful filling.
Sauté the bell peppers until they are softened. This will help to bring out their flavor and make them more tender.
Use a flavorful enchilada sauce. This is the key to making delicious enchiladas.
Don't overstuff the enchiladas. This will make them difficult to roll and will prevent them from cooking evenly.
Top the enchiladas with plenty of cheese. This will help to hold them together and will give them a nice golden brown crust.
Bake the enchiladas until they are heated through and the cheese is melted and bubbly.
Serve the enchiladas with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and cilantro.

Conclusion:

Bell pepper enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. With a variety of bell peppers, a flavorful enchilada sauce, and plenty of cheese, these enchiladas are sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give bell pepper enchiladas a try!