Enchiladas with Charred Green Onion, Jack and Goat Cheese


These enchiladas might not really resemble enchiladas, but they were incredibly tasty. It really all came down to the fact that the tortillas were homemade. I get lazy sometimes to make my own tortillas, even though it takes just a few minutes, and taste way better. I’m reminded with dishes like these enchiladas that a simple recipe is always so much better when you make all the components.

Enchiladas with Charred Green Onion, Jack and Goat Cheese
8 homemade tortillas (you’ll need masa harina and a tortilla press)
1 large red onion, chopped
1 yellow squash, diced
1 zucchini, diced
1 ear of corn removed from cob
1 handful green beans, chopped
¾ cup sliced grass-fed beef
Green onion, diced
Jack cheese
Goat cheese
Olive oil
Salt & pepper
Whole-milk plain yogurt, sour cream, or crème fraiche


Oven: 435. I use Bob’s Red Mill masa harina, just follow the instructions on the bag. Sauté the onion, squash, zucchini, corn and green beans on medium-high heat in olive oil. Season with salt & pepper, when some of the vegetables are slightly browned, remove them from the skillet. Next add the beef, I used a stir-fry cut, and cook until just seared on the outside. Mix the meat with the vegetables.

Cook the tortillas lightly first and then fill with the vegetable-meat mix. Spoon on big scoops of the salsa so that it coats the enchiladas and then top the salsa with sliced jack, a few dobs of goat cheese and a few slices of gruyere. Place the green onions on top and grind on a little salt & pepper

Bake in the oven for about 10-15 minutes, and then broil until the cheese is browned. Top with cilantro and yogurt.

1 heirloom tomato
1 small spicy colorful pepper
1 small onion
Several handfuls of cilantro
Salt & pepper
Lemon juice


Roughly chop the ingredients and then pulse them together in a food processor until uniform in size. If you’re without a processor, chop all of the ingredients nicely to make pico de gallo.

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