Anaheim Pepper Enchiladas Recipe

Preheat oven to 375°F.

In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté for 2-3 minutes.

Add diced roasted Anaheim peppers, ground cumin, chili powder, salt, and pepper to the skillet. Stir well and cook for 3-4 minutes.

Remove the skillet from heat and stir in 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese.

In a separate microwave-safe plate, stack tortillas and heat for 30 seconds until warm and pliable.

Spoon 1-2 tablespoons of the filling onto the center of each tortilla and roll tightly.

Place the enchiladas seam-side down in a greased baking dish.

Top the enchiladas with the remaining shredded cheese.

Bake for 25-30 minutes until cheese is melted and bubbly.

Let cool for a couple of minutes before serving.