Ingredients
For the Sauce:
3 tbsp minced onion
3 tbsp minced green pepper
3 tbsp minced celery
2 tsp. minced garlic
2 tbsp olive oil
3 cups diced tomatoes
2 tsp cumin
1 tsp sugar
2 tsp paprika
1 tsp oregano
1 bay leaf
For enchiladas:
1/4 cup thinly sliced onions
1 small red pepper, thinly sliced
1 small green pepper, thinly sliced
3/4 cup oil
8 fresh corn tortillas
1/4 lb. goat cheese
1 lb. grated Monterrey jack cheese
Preparation
Preheat oven to 350.
Prepare sauce:
Saute veggies in oil until soft. Add tomatoes and seasonings. Simmer for 20 minutes.
For enchiladas:
While sauce is cooking, saute onion and peppers in 1/4 cup oil until soft. Drain and reserve. Add remaining oil to pan and heat until hot, but not smoking. Cook each tortilla for 5 seconds on each side to soften. Pat excess oil off. Put some veggies, 1 tbsp goat cheese and 2 tbsp. jack into each tortilla and roll up. Place in shallow baking dish, seam side down. Spoon sauce over enchiladas and sprinkle with remaining jack cheese. Bake for 20 minutes until bubbling.
