Blue Corn Enchiladas with Goat Cheese
from: Colorado Farmer's Market Cookbook (2002)
If you can't find blue corn tortillas, yellow or white will do. It's not the healthiest recipe (calls for 1 lb of Monterey Jack - I think 1/2 lb is enough), but it's very tasty! Serve with a big raw salad.
6 T peanut or vegetable oil
1/2 c thinly sliced onion
1 small red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
8 blue corn tortillas
1/4 lb goat cheese, crumbled
1 lb Monterey Jack cheese, shredded
Enchilada sauce (recipe follows)
Preheat oven to 350
In a skillet, heat 2 T of the oil over med heat and cook the onion and bell peppers until soft. Transfer to paper towels and drain. Add remaining 4 T of oil and cook the tortillas, one at a time, 5 seconds on each side. Drain on paper towels.
Fill the tortillas, first with the veggies, ten with 1 T of the crumbled goat cheese and T shredded Monterey Jack cheese. Roll up the enchiladas and place them in a baking dish just large enough to hold 8 enchiladas. Spoon sauce over the enchiladas and sprinkle with the remaining Monterey Jack cheese. Bake until the cheese is melted and the enchiladas are heated through.
For the sauce: (this makes ALOT of sauce...I cut the recipe in half or freeze half for later use)
1 T olive oil
1/2 white onion, minced
1/2 green bell pepper, minced
3 stalks celery, minced
4 cloves garlic, minced
3 cups canned crushed tomatoes
2 T ground cumin
1 t sugar
2 t paprika
1 t dried oregano
1 bay leaf
In heavy saucepan, heat the oil and cook the onions, bell pepper and celery over medium heat until soft. Add the garlic and cook for 1 minute. Add the tomatoes, cumin, sugar, paprika, oregano, bay leaf, salt and pepper. Add cayenne to taste. Simmer, covered, for 20 minutes. Discard bay leaf.