Cheese Enchiladas
9 ingredients
7 steps
Ingredients
- 2 medium onions, chopped
- 2 large green bell peppers, chopped
- 3 Tbsp. oil
- 2 (10 oz.) cans enchilada sauce
- 1 c. sour cream
- 12 corn tortillas
- 1/4 c. oil
- 1 lb. Monterey Jack cheese, thickly sliced
- 2 c. (8 oz.) shredded Cheddar cheese
Directions
-
1Saute onion and pepper in 3 tablespoons oil in skillet; do not brown.
-
2Combine enchilada sauce and sour cream in saucepan. Simmer for 1 minute.
-
3Spread a small amount of sauce in 9 x 13-inch pan. Soften tortillas 1 at a time in 1/4 cup hot oil for several seconds; drain on a paper towel.
-
4Add onion, pepper and Monterey Jack to tortillas; roll to enclose filling.
-
5Place seam side down in prepared pan.
-
6Pour enchilada sauce over top. Sprinkle with Cheddar cheese.
-
7Bake at 375° for 20 to 25 minutes. Makes 6 servings.
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