Roasted Pepper and Goat Cheese Enchiladas

On the menu tonight – Roasted Pepper and Goat Cheese Enchiladas! This was inspired from a Bobby Flay recipe I found online. I roasted Anaheim and red bell peppers and mixed it with a DELICIOUS goat cheese mixture. This turned out to be one of the best cheese enchiladas I’ve ever had!

I had some left over canned enchilada sauce from the last time I made enchiladas, so I used that. Next time I make this dish, I’m going to make my own enchilada sauce. While it isn’t one of the quickest meals to make, it was well worth the effort. I hope you will try it let me know how your version turned out.

Roasted Pepper and Goat Cheese Enchiladas

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By Patrick Dulmage Serves: 8-12
Prep Time: 30 minutes Cooking Time: 1 hr 30 minutes Total Time: 2 hours

Roasted Pepper and Goat Cheese Enchiladas


  • 12 Flour Tortillas
  • 8 ounce grated Monterey Jack Cheese
  • 2 red bell peppers
  • 3-4 Anaheim peppers
  • 1 onion, chopped
  • 3 tablespoons chopped fresh cilantro leaves
  • 4-5 green onions, chopped
  • Sour cream for garnish
  • 28 oz can enchilada sauce
  • Filling:
  • 1 ¼ lb. Goat cheese
  • 3 cloves garlic, coarsely chopped
  • ¼ cup grated cotija cheese
  • 2 tablespoons lime juice
  • Kosher Salt & freshly ground pepper



Preheat oven to 475 degrees.


Cut the Anaheim and bell peppers in half. Take out the seeds and ribs, then put them on a sheet pan. Drizzle some olive oil on them and mix to coat.


Roast the peppers for 35-40 minutes, then set aside to cool. Once cooled, chop the peppers.


In a medium pan, cook the onion with butter until lightly browned. Set aside to cool.


While the peppers roast, prepare the filling. In a food processor, add the goat cheese, cotija cheese, chopped garlic, and lime juice.


Pulse until thoroughly combined.


Fold the cilantro leaves into the cheese mixture.


In a 13x9 baking dish, spoon in enough enchilada sauce to cover the bottom of the dish.


Heat up the tortillas in the microwave oven for about 30 seconds to make them more pliable.


Take a tortilla and dip in the enchilada sauce to coat.


Spoon about 3 tablespoons of the goat cheese mixture on the tortilla.


Sprinkle about 3 tablespoons of grated Monterey jack cheese on the tortilla.


Add about 3 tablespoons of the onions and roasted peppers on top of the cheeses.


Roll the tortilla and put in the baking dish.


Repeat with the rest of the tortillas and ingredients.


Sprinkle some Monterey jack cheese on top along with the chopped green onions.


Bake the enchiladas for about 40 minutes at 350 degrees. If you want a golden crust on top, put under the broiler for the last 5 minutes of cooking.


Let the enchiladas rest for about 5 minutes after cooking.


Garnish with some additional green onions and sour cream.

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