Ingredients
Blend for Filling:
8 oz. cream cheese, softened
8 oz. mild goat cheese
1/2 cup sugar
1/2 t. vanilla extract
1/4 t. kosher salt
2 egg yolks
Stir in:
1 cup banana, coarsely chopped
Heat:
1 jar (16 oz.) caramel sauce
Assemble Enchiladas with:
8 6" flour tortillas
Garnish with:
2 cups Minted Strawberries, below
2 cups unsweetened heavy cream, whipped to soft peaks
1 cup sweetened shredded coconut, toasted
For the Minted Strawberries -
Combine:
2 cups strawberries, cut into coins
1 T. fresh mint, minced
2 t. sugar
Pinch of salt
Preparation
Preheat oven to 350°.
Blend first 6 ingredients with a hand mixer just until smooth.
Stir in bananas.
Heat caramel sauce according to directions on jar. Spread 1 cup in a 9 x 13" baking dish.
Assemble enchiladas, heating tortillas in a small dry nonstick skillet until flexible. Dip in caramel sauce, fill with a generous 1/4 cup filling, and roll up. Top with remaining caramel. Bake enchiladas for 10-15 minutes, or until bubbly and heated through.
Combine Minted Strawberry ingredients.
Garnish each enchilada with 1/4 cup Minted Strawberries, then dollop with whipped cream and sprinkle with toasted coconut.
