Chipotle cheese sauce smothers these enchiladas stuffed with Charlie’s Pride Carnitas, sautéed bell peppers and onions.
Serves:
4
Ingredients:
| 1 lb. | Charlie’s Pride Carnitas |
| 1 | Red bell pepper, julienned |
| 1 | Onion, sliced |
| 8 | Corn tortillas |
| 2 Tbsp | Chipotle peppers in adobo sauce |
| 1 ½ cups | Salsa con queso |
| 2 Tbsp | Chopped cilantro |
Directions:
| 1. | Preheat oven to 350°F. | |
| 2. | In a hot pan, sauté pepper and onion. | |
| 3. | Lay a large spoonful Charlie’s Pride Carnitas and bell peppers along the center of each tortilla, roll and place in small baking pan. | |
| 4. | Mix chipotles and cheese sauce together. | |
| 5. | Pour sauce over enchiladas and bake 20 minutes. | |
| 6. | Garnish with cilantro. |