6 cups water
1½ tbsp olive oil
4 medium red bell peppers, seeded and halved
1 large onion, halved
1 (10 ounce) package shredded mozzarella cheese
1 (1 ounce) package taco seasoning mix
1 (10 ounce) package shredded Cheddar cheese
3 cups shredded lettuce
1 green bell pepper, chopped
1 green onion, chopped
In a large saucepan over medium heat, combine the water, olive oil, red peppers, onion, mozzarella cheese and taco seasoning mix. Bring to the boil, stirring. Reduce heat, cover and simmer 30 minutes.
Transfer the enchiladas into the saucepan and add the Cheddar cheese. Stir in lettuce, bell pepper and green bell pepper. Simmer, covered, 8 to 15 minutes or until carrots are tender. Drain and toss with lettuce.
Preheat a grill for high heat and lightly oil grate.
Grill the enchiladas for 1/2 or more minutes on each side for charred looks on both sides. Serve fairly warm, not to exceed about 75 degrees F (18 degrees C).
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