Ooey, Gooey Three Cheese Enchiladas

Cooking, like writing, has always been a passion for me.  One of my greatest joys is taking the simplest ingredients and transforming them into a dish that leaves my family begging for more. 

Recently, my older son opened the fridge, and proclaimed in an undertaker-type tone, there was nothing to eat.  Baked sweet potatoes nestled inside a glass casserole pan, cherries played peek-a-boo between the remaining ham slices, and the jello mold jiggled a half-hearted greeting under the dim light of the refrigerator bulb; but, there was no food, not in my son's mind.

I knew better than to offer  the above named tasties--my family threatened to mutiny the next time I put post-Christmas fare on the table .  

Instead, I found cheeses, peppers, onions, tortillas, and created a enchilada recipe my family welcomed as a new star to our dinner table.

I've included the recipe below.  I hope your families enjoy it as much as mine did.

Ooey, Gooey Three Cheese Enchiladas
created by Debbie Roppolo

Prep time: 30 minutes             Cooking time: 20-30 minutes

Serves 4

Sauce: 
2 garlic cloves (minced)
2 (8 oz) cans tomato sauce
1 (6 oz) can tomato paste
1 1/2 cups water
2 chicken bullion cubes (crushed)
1 tablespoon chipotle powder
1 1/2 teaspoon oregano
1 (single serving) packet Splenda (use half)

Enchiladas
 1 2/3 cups mini sweet peppers (seeded and chopped)   **See picture below
1 medium onion (chopped)
2 ounces cream cheese (softened)
1 cup colby jack (shredded)
1 cup sharp cheddar (shredded)
1 cup mozzarella (shredded)
1/2 cup sour cream
1 tablespoon parsley
1/2 teaspoon salt
8 (6 inch) wheat tortillas
1/2 cup cheddar cheese (for garnish)3 green onions (chopped) for garnish

Directions

Preheat oven to 350 degrees.

Sauce:

• In a medium saucepan, saute garlic over medium heat for 1 minute. 
• Add tomato sauce, tomato paste and water.  Stir constantly until paste has melted and blended with the tomato sauce.  Bring to a boil over medium-high heat. Add crushed bullion, chipotle powder, and oregano.  
• Reduce heat. Add sweetener and simmer for 15 minutes, stirring occasionally.  Remove from heat and allow to cool slightly.

Enchiladas:

• In a large skillet, saute onions and peppers until onions are translucent. Remove from heat and cool slightly.
• In a large bowl, combine cream cheese, sour cream, cheeses, onion, parsley, peppers, and salt.
• Place 1 cup sauce on the bottom of a 13x9 dish.
• Wrap the tortillas in dampened paper towels and microwave on high for approximately 10 seconds, (depending on oven wattage) or until tortillas are warm and pliable.  
• Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
• Pour 1 cup of sauce (you'll have some left over) over tortillas. 
• Sprinkle remaining 1/2 cup cheese over the top of the enchiladas. 
• Bake for 20-30 minutes or until cheese has melted inside tortillas. Remove from heat and garnish with chopped green onion.

These are the peppers I used in the recipe.