Total Time
50mins
Prep 30 mins
Cook 20 mins

Good Food Magazine, March 1987

Ingredients Nutrition

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.
Most Helpful

These were great. I loved the combination of cheeses. I think it could easily be made with bits and pieces of leftover cheeses in the fridge. Made for Om Nom Nommers and the ZWT!

Charmie777 August 02, 2012

These are wonderful enchiladas - one of my favorite Mexican foods. I never made it with goat cheese before but it was good. These were really full of flavor and hit the spot for my Mexican fix. Thanks for sharing!

Lainey6605 May 01, 2011