Cheese And Pepper Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
• 2 add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
• 3 remove from heat and stir in all the cheeses.
• 4 add salt to taste and set aside.
• 5 preheat oven to 350°f.
• 6 soften tortillas by frying individually in a little oil for just a few seconds on each side. drain well on paper towels.
• 7 place a tortilla on a flat surface.
• 8 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.
• 9 bake tightly covered for 20-25 minutes.
• 10 when the enchiladas are baking, prepare the hot sauce.
• 11 puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
• 12 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.).
• 13 serve the enchiladas on a bed of rice and top with the hot sauce.