Serves 4-6
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients
2 c. sugar-free marinara sauce
1 medium yellow bell peppers, diced
1 medium green bell peppers, diced
1 8-oz. container white mushrooms, sliced
½ c. Monterey Jack, grated
1 c. sharp cheddar, grated
Salt and black pepper, to taste
8 large flour tortillas
½ c. sour cream
2 green onions, thinly sliced
Directions
- Preheat oven to 400°F and spray a 9″ x 13” baking dish with cooking spray. Spread half the tomato sauce on the bottom of the baking dish and set aside.
- In a large bowl, mix the peppers, mushrooms, Monterey Jack and half of the cheddar cheese. Season with salt and black pepper, to taste.
- Fill each tortilla with a few tablespoons of the mixture and roll up tightly to contain the filling inside. Arrange the tortillas in the baking dish and cover with the remaining sauce and reserved cheese.
- Bake for 20-25 minutes in the pre-heated oven, or until the tortillas are golden brown and the cheese is melted.
- Top each enchilada with a small dollop of sour cream and some green onion slices before serving. Enjoy!
