Bell Pepper Enchiladas Recipe

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Bell Pepper Enchiladas Recipe
Bell Pepper Enchiladas Recipe photo by Taste of Home
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Bell Pepper Enchiladas Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

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. To with remaining salsa. Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired. Yield: 4 enchiladas.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bell Pepper Enchiladas in Country Woman July/August 1998, p29

Nutritional Facts

1 each: 331 calories, 15g fat (8g saturated fat), 37mg cholesterol, 859mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 14g protein.

  • 2 medium green peppers, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup diced process American cheese
  • 4 flour tortillas (8 inches)
  • 1 small jalapeno pepper, minced,* optional
  • 1 cup salsa, divided
  • Additional shredded cheese, optional
  1. 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. To with remaining salsa. Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired. Yield: 4 enchiladas.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bell Pepper Enchiladas in Country Woman July/August 1998, p29

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