Cheese Enchiladas (vegetarian/meatless)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 -10 small corn tortillas (5-6 inches)
• 1 cup cheddar cheese, shredded (or other cheese of your choice)
• 1 cup monterey jack cheese, shredded (or other cheese of your choice)
• 1 cup sour cream
• 1 teaspoon onion powder
• 1 garlic clove, crushed
• 1 (8 ounce) can tomato sauce
• 1/2 small green bell pepper, diced very fine (can even use food processor to grate)
• 1/4 teaspoon ground cumin (or more if you really like cumin!)
• 1/4-1 teaspoon cayenne pepper, to taste
• 1/2 cup additional cheddar cheese (or cheese of your choice) or 1/2 cup monterey jack cheese, shredded (or cheese of your choice)

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix the first 2 cups of cheese with the sour cream, onion powder, and garlic.
• 3 moisten tortillas and warm slightly in the microwave or oven. spoon some of the cheese mixture down center of each tortilla. roll up; place seam sides down in lightly greased or parchment lined oblong baking dish.
• 4 mix tomato sauce, bell pepper, cayenne pepper and cumin. spoon tomato mixture lengthwise down center of each enchilada.
• 5 sprinkle remaining 1/2 cup cheese over tomato mixture. you can freeze them at this point or bake immediately. if frozen, thaw before baking.
• 6 bake uncovered at 350 degrees until cheese is melted and filling is bubbly, about 25 minutes. let cool 10 minutes and serve immediately, or cover and keep warm in oven with temperature lowered to 200 degrees to serve later.