Three-Cheese Enchiladas

Directions

1. 1
   Heat oven to 350 degrees.
2. 2
   Mince yellow onion; stem, seed, and finely dice bell pepper (there should be about 1/2 cup each).
3. 3
   Mince scallions.
4. 4
   Heat 2 t. oil in medium skillet over medium heat.
5. 5
   Add onion and saute until softened, about 4 minutes.
6. 6
   Add bell pepper, half the scallions, and the cumin; cook, stirring frequently, 5 minutes.
7. 7
   Remove from heat.
8. 8
   Grate Monterey Jack cheese.
9. 9
   Place half the grated cheese, the goat and cream cheeses, salsa, and onion mixture in mixing bowl; stir until blended.
10. 10
    Wipe out skillet.
11. 11
    Heat remaining 1 T. oil in skillet over medium heat.
12. 12
    Briefly cook tortillas, 1 at a time, in oil until pliable, not crisp, about 1 minute each side.
13. 13
    Spoon cheese mixture onto tortillas and roll up, folding ends under.
14. 14
    Place in 10x8-inch baking dish.
15. 15
    Spoon red chili sauce over enchildadas.
16. 16
    Sprinkle with remaining grated cheese and scallions.
17. 17
    Bake until very hot, 15-20 minutes.