Hot enchiladas!

I have been looking forward to writing this blog all day because I am so excited to share last night's recipe.

Last night I made jalapeno and green pepper enchiladas that were crazy good.  I don't mean to brag or anything, but seriously, they were that good. Matt gave them a 4.25 out of 5 chicken wings which is pretty impressive since the meal was so simple (and meatless).  And since I don't eat meat these days, I would give the recipe 5 out of 5 broccoli florets.

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Jalapeno and Green Pepper Enchiladas for Four

2 jalapenos
1 green pepper
4 flour tortillas
1 1/2 cups of pepperjack cheese
1-8 oz tomato sauce
2 tablespoons vegetable oil
1 cup water
1 teaspoon onion salt
1 teaspoon garlic powder
1/4 cup chili powder
1/2 teaspoon cumin
1/2 teaspoon of Kosher salt

Preheat oven to 350 degrees.  Begin by dicing the jalapeno and green peppers.  Once diced, add to a large skillet with a touch of oil at the bottom.  Cook about 10-15 minutes or until slightly soften. Place peppers to the side in a bowl.  Add tomato sauce, vegetable oil, water, onion salt, garlic powder, chili powder, cumin, and Kosher salt to the skillet you sauteed the peppers in.  This will be your enchilada sauce. Cook sauce on medium high heat for approximately 15-20 minutes or until it has reduced and thickened.  Stir sauce every 3-5 minutes to prevent burning.

While sauce is reducing, divide your peppers into four equal sections.  Place one section of peppers in the middle of a flour tortilla.  Sprinkle the peppers with approximately 1/4 cup pepperjack cheese.  Roll the cheese and peppers up in the flour tortilla and place in a baking dish.  Make sure the tortilla seam is facing down.  Repeat this process three more times.

Once enchilada sauce is thickened, pour over the flour tortillas filled with cheese and peppers.  Place baking dish in oven and cook for 15 minutes.  Sprinkle any remaining pepperjack cheese on the top of the enchiladas.  Bake for an addition 5 minutes in order for the cheese to melt.  Enjoy!

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As you can see, we had Spanish rice and black beans as our sides.  While I was cooking, I was thinking about all the options that could go into these enchiladas.  If you wanted to put ground beef or other vegetables into the flour tortillas, it would work just as well.   Matt and I had two of the enchiladas last night for dinner and the remaining two for lunch today.  Even the next day, this dish was delicious. If you get to make it, I hope you like it as much as we did!