Goat Cheese Enchiladas

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I liked these enchiladas - they had an interesting flavor. But they are super rich, pretty expensive to make (I spent around $20 to make these, and pretty time consuming. I started these enchiladas at 3:30 and we sat down to dinner at 6. I don't mind spending that much time, but I should be excited about the leftovers tonight, and they were so rich I'm not. It was fun making them, but I'll keep looking for a recipe that's less expensive, easier to make and more in the "comfort food" zone that I expect with enchiladas.

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I thought this was wonderful! I don't agree that the sauce was bland- I did make it with store bought sauce the second time to save time and that was a mistake!! I love the idea of adding chicken- which I am trying tonight. It does take way over an hour though....but worth it!

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We had made some shredded beef and added that to this recipe -- we also used flour tortillas instead of corn -- they were DELICIOUS!!!!

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Fantastic! We will be making these again!

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I wouldn't recommend using the canned tomatoes as they are tainted with dangerous BPA. Use tomatoes from jar or a tetra pack instead.

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I found the sauce to be a bit bland so I added a large can of store bought enchilada sauce and froze the leftovers. In the future I will buy sauce and make my own additions instead of spending the extra time and money to make it from scratch. I also used less goat cheese to save money (2-3.4 oz containers of crumbled goat cheese, added a shredded rotisserie chicken, a small can of diced green chiles and 4 sliced scallions. I used the excess filling to make quesadillas the next day. I though it was good but nothing extra special.

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found the sauce to be a bit bland so I added a large can of store bought enchilada sauce and froze the leftovers. In the future I will buy sauce and make my own additions instead of spending the extra time and money to make it from scratch. I also used less goat cheese to save money (2-3.4 oz containers of crumbled goat cheese, added a shredded rotisserie chicken, a small can of diced green chiles and 4 sliced scallions. I used the excess filling to make quesadillas the next day. I though it was good but nothing extra special.

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I tried this with the food processor and the cheese mixture got too watery, but the flavor was still great. I made it again and just let the goat cheese soften, added pressed garlic, and chopped the Cilantro. It was great!!! You can also buy your favorite enchilada sauce and use this as a quick meal. It was still wonderful.

joanie

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Hi I am jdog I loved your enchiladas and I will definetly make it agian.

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These were perfectly tasty, but nothing out of the ordinary particularly. My only real complaint is the total prep/cooking time listed...1 hour? Really, Bobby? More like 3. Not like I expected these to be ready within an hour when I set out to make them, but as I'm reviewing this recipe I just just noticed the 1 hour estimate. Gimme a break dudz.

Tips:
-I added scallions + some extra garlic to the filling--good
-Fry the tortillas briefly in oil before filling to soften them up and avoid breakage, rather than the sauce-dip method listed (this is a fairly traditional technique for enchilada assembly
-Make sure you bake the enchiladas long enough--many reviewers seem to complain of the overpowering goaty-ness or excessive richness of the filing (then why are you making a goat cheese-filled enchilada I can't help but wonder, but whatever, but sufficient baking time mellows the flavors significantly
-Ancho chili powder is a fine substitute for dried ancho chilis, just reduce the stock in the recipe a bit to make up for it

Overall a tasty meal, especially with the green rice also featured in the episode (delcious!, but I'm still undecided as to weather or not it was totally worth the effort and 1++++++++ hour cooking time! Ok, I think it's at least worth making once!