Banana Enchilada

• 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

1. Preheat oven to 350u0b0.
2. Blend first 6 ingredients with a hand mixer just until smooth.
3. Stir in bananas.
4. Heat caramel sauce according to directions on jar. Spread 1 cup in a 9 x 13" baking dish.
5. 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.
6. Combine Minted Strawberry ingredients.
7. Garnish each enchilada with 1/4 cup Minted Strawberries, then dollop with whipped cream and sprinkle with toasted coconut.

filling, cream cheese, goat cheese, sugar, vanilla, kosher salt, egg yolks, banana, caramel sauce, assemble enchiladas, flour tortillas, minted strawberries, cream, coconut, combine, strawberries, mint, sugar, salt

Taken from www.epicurious.com/recipes/member/views/banana-enchilada-1238605 (may not work)