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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	1			-	-	-	-
red bell pepper	1			-	-	-	-
scallion	4			128.0	29.36	7.32	0.76
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
vegetable oil	2	teaspoons		117.23200000000001	0.0	0.0	13.6
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
monterey jack cheese	2 1/2	1/2		-	-	-	-
goat cheese	1 1/2	1/2		192.213	0.9228	12.9786	15.1346
cream cheese	1 1/2	1/2		125.4488	1.4884	3.0193	12.1622
salsa	2	tablespoons		10.44	2.3904	0.5472	0.0612
corn tortilla	8			-	-	-	-
red chili sauce	1	can		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.