Pimento Cheese Enchiladas

By: Robin O'Sullivan
Cook 20 Minutes
4 Servings
  • 8 ounces pimento cheese Homemade is best!
  • 8 ounces ricotta cheese
  • 1 1/2 cups diced bell peppers red, yellow, orange
  • 1/2 onion sliced
  • 2 Tbs fajita seasonings cumin, chili powder, etc
  • 8 large tortillas
  • 1 bottle Enchilada Sauce
  • 1 cup shredded Monterey Jack cheese
  1. Preheat oven to 375°. Spray a 9×13 glass dish with cooking spray.
  2. Pour a little enchilada sauce in the bottom of the pan and spread it out.
  3. Mix pimento cheese and ricotta cheese together in a bowl. Set aside.
  4. In a small skillet, sauté the sliced onion with a bit of oil or butter until golden brown.
  5. Add bell peppers and fajita seasoning and heat through.
  6. Meanwhile, spread each tortilla with a few tablespoons of the cheese mixture, then add a few tablespoons of peppers and onion.
  7. Roll and place each enchilada seam side down in baking dish.
  8. Top enchiladas with the rest of the enchilada sauce.
  9. Top with shredded Monterey Jack cheese.
  10. Bake at 375 for 20 minutes, until the cheese on top is bubbly and golden brown.
  11. Enjoy!


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