Cheesy Bell Pepper and Onion Enchiladas
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Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, sauté the sliced bell peppers and onions over medium heat until they are slightly softened, about 5-7 minutes. Season with salt and pepper to taste.
- 3
Warm the flour tortillas in the microwave for about 30 seconds to make them more pliable.
- 4
Pour a small amount of red enchilada sauce into the bottom of a baking dish to coat the surface.
- 5
To assemble the enchiladas, place a spoonful of sautéed bell peppers and onions in the center of a tortilla, top with a generous drizzle of Miyoko's pourable cheese, and roll it up. Place it seam side down in the baking dish. Repeat with the remaining tortillas.
- 6
Pour the remaining red and green enchilada sauces over the rolled tortillas, making sure they are evenly coated.
- 7
Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through.
- 8
Remove the foil and sprinkle some extra pourable cheese on top. Return to the oven and bake for another 5 minutes until the cheese is melted and bubbly.
- 9
Serve the enchiladas hot, topped with sliced jalapeños, chopped cilantro, and diced tomatoes if desired.
