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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Good Food Magazine, March 1987 Ingredients:
1 medium yellow onion |
1 small red bell pepper |
4 scallions |
1 tablespoon vegetable oil, plus |
2 teaspoons vegetable oil |
3/4 teaspoon ground cumin |
2 1/2 ounces monterey jack cheese |
1 1/2 ounces goat cheese, room temperature |
1 1/2 ounces cream cheese, room temperature |
2 tablespoons salsa (hot or mild) or 2 tablespoons taco sauce (hot or mild) |
8 corn tortillas |
1 (10 ounce) can red chili sauce or 1 (10 ounce) can enchilada sauce |
Directions:
1. Heat oven to 350 degrees.
2. Mince yellow onion; stem, seed, and finely dice bell pepper (there should be about 1/2 cup each). Mince scallions. Heat 2 t. oil in medium skillet over medium heat. Add onion and saute until softened, about 4 minutes. Add bell pepper, half the scallions, and the cumin; cook, stirring frequently, 5 minutes. Remove from heat.
3. Grate Monterey Jack cheese. Place half the grated cheese, the goat and cream cheeses, salsa, and onion mixture in mixing bowl; stir until blended.
4. Wipe out skillet. Heat remaining 1 T. oil in skillet over medium heat. Briefly cook tortillas, 1 at a time, in oil until pliable, not crisp, about 1 minute each side. Spoon cheese mixture onto tortillas and roll up, folding ends under. Place in 10x8-inch baking dish. Spoon red chili sauce over enchildadas. Sprinkle with remaining grated cheese and scallions. Bake until very hot, 15-20 minutes.
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