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Add a photoRaciónes: 12
Ingredientes
- 2 1/2 lb Onions, minced
- 12 x Cloves chopped garlic, (3 1/2 tbsp.)
- 1/3 c. Chili peppers, chopped
- 1/4 c. Grnd cumin
- 1/2 c. Vegetable oil
- 4 lb Red, green, and yellow bell peppers, minced
- 2 lb Neufchatel cheese, or possibly cream cheese, cubed, softened
- 1 1/2 lb Sharp cheddar cheese, grated (2 quarts.)
- 1 1/2 lb Cottage cheese, (3 c.)
- 48 x Corn tortillas, (5-inch)
- Vegetable oil, for frying
- Warm sauce
- Warm cooked rice
Direcciones
- 1. Saute/fry the onions, garlic, chilies, and cumin in vegetable oil till the Onions begin to soften.
- 2. Add in the peppers, cover the pot, and cook on low heat, stirring often till the peppers are tender.
- 3. Remove from the heat and stir in the cheeses. Adjust seasonings.
- 4. To soften the tortillas either*Brush each tortilla lightly with oil and place on a baking sheet. Bake very briefly (2 mins max) in a 400F oven.
- Remove and allow to cold. Keep covered if not immediately proceeding with recipe. Or possibly*Fry the tortillas in at least 1/2 in. of warm oil for a couple of seconds on each side. Don't allow the tortillas to become crisp.
- 5. Preheat the oven to 350F
- 6. Fill each tortilla with 1/3 c. of the filling on the half of the tortilla closest to you. Roll and place seam side down in an oiled pan.
- Approximately six enchiladas fill a pan. Bake, tightly covered, at 350F for 20 min.
- Meal Planning*Equipment: 4 half-size insert pans, 4-in. deep.
- Preparation Time: 1-1/2 hours.
- Baking Time: 30 min.*
- topped with their Warm Sauce p263
- Recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 12 servings | |
| Calories 768 | |
| Calories from Fat 442 | 58% |
| Total Fat 50.34g | 63% |
| Saturated Fat 23.71g | 95% |
| Trans Fat 0.23g | |
| Cholesterol 125mg | 42% |
| Sodium 869mg | 36% |
| Potassium 543mg | 16% |
| Total Carbs 49.26g | 13% |
| Dietary Fiber 6.7g | 22% |
| Sugars 9.18g | 6% |
| Protein 33.03g | 53% |
