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Tempting Mexican Enchiladas With Bell Pepper-Tomato Sauce

Tempting Mexican Enchiladas with Bell Pepper-Tomato Sauce Served With Cheese, and Sour Cream

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I know it’s easy to buy a can of enchilada sauce. But if you have the time, it’s really not that difficult, and so much fresher, to make your own. This recipe for Mexican Enchiladas with bell pepper-tomato sauce includes an optional “secret” dash of cinnamon for more depth of flavor. Lots of Sauce

My family likes a lot of sauce, so this Mexican Enchiladas recipe calls for a large 28-ounce can of tomatoes. If I have fresh tomatoes, I may substitute some of the canned for fresh (peeled and chopped). Or include any combination of canned, fresh, or sauce to make up the approximately 28-ounce. 

For a pan of 8 Mexican Enchiladas, this makes plenty of sauce. In addition to tomatoes, the bit of red bell pepper in this enchiladas with homemade bell pepper-tomato sauce adds a subtle layering of flavors. Be sure to coat the tortillas with some sauce so that you don’t leave any exposed edges that will dry out in the oven. You may find that you have an extra sauce that can be served on the side or saved for leftovers.

Mexican Enchiladas Filling

This Mexican Enchiladas recipe suggests ground turkey, ground beef, or ground beef substitute if you are looking for a vegetarian option. But you can use any filling you prefer, including shredded chicken, shredded beef, or beans and cheese instead of meat.

When I’m cooking with ground turkey, I tend to season a bit more heavily. Turkey tends to be leaner and less flavorful compared to chicken or beef.

Tempting Mexican Enchiladas with Bell Pepper-Tomato Sauce Served With Cheese, and Sour Cream

Tempting Mexican Enchiladas With Bell Pepper-Tomato Sauce

Eleanor CraigEleanor Craig
Here is another simple way to make Mexican enchiladas. It brings the taste of authentic Mexican food into your kitchen. Comfort food at its finest!
5 from 1 vote
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 30 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 226.4 kcal

Ingredients
 
 

TO MAKE THE SAUCE:

  • Red pepper½ medium red pepper (red capsicum) - diced
  • garlic2 cloves garlic - minced
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil
  • tomatoes1 large can tomato - diced
  • Store of fresh water1/2- 1 cup water
  • Oregano dried in wooden bowl over white1 teaspoon dried oregano - or 1 tablespoon fresh, chopped
  • Red hot chili pepper powder and half isolated on white background1 tablespoon chili powder (chilli powder in British English)
  • onion powder½ teaspoon onion powder
  • Cumin in plate isolated½ teaspoon cumin
  • Heap of Cayenne pepper1 pinch cayenne pepper - to taste
  • Heap of ground cinnamon and cassia cinnamon sticks1 dash ground cinnamon - optional don’t over-do it; taste before adding more
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste

TO MAKE THE FILLING/TOPPING:

  • Raw meat mince1 pound ground beef (minced beef) - ground turkey, or ground beef substitute
  • Ripe yellow onion on a white background½ medium yellow onion - diced
  • Sweet pepper red paprika powder in wooden bowl over white½ teaspoon smoked paprika
  • wooden bowl of salt1 pinch salt - to taste
  • Cheddar cheese block, paths1-1/2 cups cheddar cheese - Colby/jack or Mexican blend
  • flour tortillas8 pieces flour tortillas - 7 to 8-inch size
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste

Instructions
 

PREPARE SAUCE:

  • Saute bell pepper and garlic in oil until pepper is soft.
  • Add tomatoes, water and all spices/seasonings (oregano, chili powder, onion powder, cumin, cayenne, cinnamon, salt and pepper).
  • Cover and simmer on low for 30 minutes. Then uncover and continue to simmer to reduce to desired thickness. Add more water if needed. (Prepare filling while the sauce simmers).
  • Let cool slightly, then blend in batches, or use an immersion blender
  • Return to the pan from the blender. Reheat, taste, and adjust seasonings as desired.

PREPARE FILLING AND ASSEMBLE:

  • Heat oil in a large saute pan and add crumbled meat, onion, salt, pepper and paprika, and cook until meat is brown.
  • Spread the bottom of a 13×9 baking dish with a few spoonfuls of the sauce.
  • Dip each tortilla lightly into the sauce and add meat plus 1 tablespoon of cheese. Roll up and place in a prepared dish.
  • Pour and spread sauce over the top so that all tortillas are wet; reserve some if you have extra. Cover with remaining shredded cheese and bake at 400°F for 20-30 minutes.
  • Serve with fresh cilantro, sour cream and/or guacamole.

Nutrition

Calories: 226.4kcalCarbohydrates: 6.7gProtein: 12.6gFat: 16.9gSaturated Fat: 5.8gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 8.1gTrans Fat: 0.7gCholesterol: 45.8mgSodium: 186.6mgPotassium: 369.1mgFiber: 1.9gSugar: 3.1gVitamin A: 760.5IUVitamin C: 15.1mgCalcium: 79.9mgIron: 2.3mg
Have you tried this recipe?Please leave a rating and comment.
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