5-Ingredient Banana Pepper Enchiladas

• 6 ounces, weight Chorizo Or Soyrizo (optional)
• 6 ounces, weight Pepper Jack Or Other Easy-melting Cheese, Grated
• 8 whole Medium Mild Banana Peppers, Tops Cut Off And Seeds Removed
• 8 whole Flour Or Corn Tortillas, Roughly The Same Length As The Peppers
• 1 can (15 Oz. Size) Red Enchilada Sauce

1. Preheat oven to 375 degrees F. In a large skillet, crumble and cook chorizo over medium-high heat until browned and cooked through.
2. Let cool slightly, then combine with shredded cheese.
3. Using your fingers and/or a spoon, stuff as much of the cheese mixture as possible into the peppers.
4. Wrap each stuffed pepper in a tortilla (microwaved for extra softness if needed) and place in a baking dish.
5. When all the peppers are wrapped, pour enchilada sauce over the whole dish.
6. Bake peppers for 30 minutes until peppers are soft and cheese has melted.
7. Serve with cilantro and/or sour cream if youd like.
8. Enjoy!
9. Note: For a vegetarian version, skip the chorizo and any associated steps or substitute soyrizo.

weight chorizo, weight pepper, banana peppers, flour, red enchilada sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/5-ingredient-banana-pepper-enchiladas/ (may not work)