Three-Cheese Enchiladas
"Good Food Magazine, March 1987"
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
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 (10 ounce) can enchilada sauce
directions
- Heat oven to 350 degrees.
- 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.
- Grate Monterey Jack cheese. Place half the grated cheese, the goat and cream cheeses, salsa, and onion mixture in mixing bowl; stir until blended.
- 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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Reviews
-
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! -
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!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
