Ingredients

• Red bell pepper1 piece, thinly sliced
• Green bell pepper1 piece, thinly sliced
• Yellow bell pepper1 piece, thinly sliced
• Onions1 piece, thinly sliced
• Olive oil1 tbsp
• Spices, cumin1 tsp
• Spices, chili powder½ tsp
• Taco seasoning1 tsp
• Salt½ tsp
• Tortilla8 pieces
• Mexican cheese2 cups, shredded
• Cilantro2 tbsp, chopped
• Enchilada sauce15 oz

Steps

1. 1. Cook Enchilada Filling. Preheat oven to 350 degrees F / 180 degrees C.
2. 2. Heat oil in a large pan, sauté peppers and onion until soft. Stir through the cumin and chili powder and cook for another 2 minutes until fragrant. Remove from heat and allow to cool.
3. 3. Assemble Enchiladas Spray a 9×13 baking dish with spray oil.
4. 4. Lay the tortillas flat on a work table or cutting board, spread a large spoonful of enchilada sauce down the center of each tortilla.
5. 5. Evenly divide the cooked pepper mixture down the center of each tortilla and sprinkle with a little cheese.
6. 6. Roll up each tortilla and place it seam side down in the baking dish.
7. 7. Top with remaining enchilada sauce and cheese.
8. 8. Bake for 20 minutes.
9. 9. Serve topped with chopped cilantro.