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Tempting Mexican Enchiladas With Bell Pepper-Tomato Sauce

Tempting Mexican Enchiladas With Bell Pepper-Tomato Sauce

Eleanor 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
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
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)
  • ½ teaspoon onion powder
  • ground cumin½ 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
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