• We Review You Chew

Goat Cheese Enchilada

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Prep time: approximately 40 minutes

Baking time: approximately 30 minutes

Before you start cooking make sure to get out these items:

  • large cutting board

  • baking dish

  • plates

  • large bowls

  • metal tongs

  • aluminum foil

  • Pre-heat oven to 350 degrees


^ Ingredients


  • 1 package of 10.5 ounce goat cheese

  • 1 cup of shredded goat gouda cheese or any cheese of your choice

  • 6-7 garlic cloves, minced

  • Half a jar of tomato sauce or pasta sauce

  • 2 red or orange bell peppers

  • juice of half lemon

  • half a teaspoon of smoked paprika

  • Whole wheat or regular flour tortillas


^ Step 1

Wash and dry the bell peppers. Using metal tongs, place the pepper directly over a medium flame and turn as necessary once they char on all sides. This will take between 15-20 minutes.


^ Step 2

Put the charred peppers onto a plate and cover with a large bowl for approximately 10-15 minutes. This allows the peppers to steam cook through.


^ Step 3

Remove the bowl, while holding the pepper with one hand, gently scrape off the outer peel. It should come off easily. It's okay if some charring remains on the pepper flesh.


^ Step 4

Take the seeds out of the peppers and slice into smaller pieces. Place peppers, garlic cloves, salt and pepper to taste, smoked paprika, juice of half lemon and tomato sauce into a food processor. Puree until you see a smooth thick consistency.


^ Step 5

Take out a baking dish and spread about a cup of sauce along the bottom.


^ Step 6

In a bowl, mix together the goat cheese and shredded cheese. Lay out your tortillas and spread about 2-3 tablespoons onto each one, leaving the outer one inch edge without cheese.


^ Step 7

Roll each tortilla and stack them side by side in the baking dish. Cover the tortillas with all the remaining sauce, then use aluminum foil to protect from drying out. Place into oven for approximately 30 minutes until heated through.


^ Final Product/Our Review

Personally, I Ashley, love eating cheese, but sometimes too much hurts my stomach. This recipe is perfect because it is a great substitute to other types of cheeses! The cheese that we used came from a goat instead of a cow, and leaves me feeling fine! And if anything, I would say that this tastes even better because it has a tang to it! Unlike all other enchiladas this sauce has a smoky, peppery flavor that compliments the goat cheese inside. Once baked, the enchilada has a nice chewy and creamy texture you're gonna love. Definitely try this out!!

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