BELL PEPPER ENCHILADAS
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 enchiladas.
Number Of Ingredients 8
Steps:
- 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. Top with remaining salsa. , Bake at 350° for 20 minutes or until heated through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 859mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
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