Three-cheese Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.