Ingredients

12 blue corn tortillas
Red Chile-Tomato Sauce, recipe follows
Goat Cheese Filling, recipe follows
8 ounces Monterey jack, grated
3 tablespoons chopped fresh cilantro leaves
Sour cream, for garnish
Chopped green onions, for garnish

Directions

Preheat oven to 375 degrees
F.

Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the
goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce

into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit
snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas
and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are
heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour
cream and green onions.

Ingredients

Red Chile-Tomato
Sauce:

Directions

3 ancho chiles
3 tablespoons vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 cup dry white wine
2 (16-ounce) cans plum tomatoes, pureed
3 cups homemade chicken or vegetable stock
1 to 2 tablespoons honey
Salt and freshly ground black pepper

Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let
sit for 30 minutes. Remove stems and seeds, then place in food processor with 1/4 cup of
the soaking liquid and puree until smooth.

Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft. Add
garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree
and cook for 2 to 3 minutes. Add wine, pureed tomatoes, and stock and cook for 25 to 30
minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a
chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or
puree in batches in a blender or food processor. Keep warm until ready to
serve.

Ingredients

Filling:

Directions

1 1/4 pounds
goat cheese
3 cloves garlic, coarsely chopped
1/4 cup freshly grated cotija cheese
2 tablespoons fresh lime juice

Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves

Place goat cheese, garlic, cotija, and lime juice in a food processor and process until
smooth. Season with salt and pepper and fold in the cilantro.