Goat Cheese Enchiladas

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Mexican Fiesta

Rated: 4 stars out of 5Rate itRead users' reviews (37)

RECIPE
COMMENTS & REVIEWS(37)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 1 hr 0 min
Total:: 2 hr 0 min

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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.

Red Chile-Tomato Sauce:

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.

Filling:

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.

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Comments & Reviews

recipe Goat Cheese Enchiladas
lloyd San Ramon, CA 01-21-2010
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Thank You Bobby
Rated: 5 stars out of 5

I watched this episode years ago and was pleased to see it repeated again today. Since my first watching, I have used your... tomato-dry chili technique to make all types of red sauces for Southwest and Mexican dishes. I enjoy the fact that I no longer have to reply on prepared or can sauces. It makes my cooking taste more authentic. What was once a mystery no long exist, thanks Bobby. Read more
recipe Goat Cheese Enchiladas
Christy Independence, OH 01-09-2010
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Totally Enjoyed It
Rated: 4 stars out of 5

For those of you who thought thr goat cheese was unpleasant, you probably needed to bake it longer. Goat cheese mellows a lot... when baked for awhile. I used Pepper Jack on top. This was very enjoyable and I will definitely be sharing the recipe with my friends. Bobby, you've been rocking my kitchen all month!Read more
recipe Goat Cheese Enchiladas
Lesley Tomball, TX 12-29-2009
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Better as a side dish
Rated: 3 stars out of 5

I thought this recipe was okay - but would have been better as a side - I had difficulty with the corn tortillas rolling... properly and I thought the goat cheese was a bit overwhelming.Read more
recipe Goat Cheese Enchiladas
Andrea Westland, MI 01-12-2009
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Need more time...
Rated: 4 stars out of 5

I really, really liked this dish a lot, and so did 2 friends we had over for dinner. My husband gave it a 7.5 out of 10, i... think he had a hard time with the consistancy of the goat cheese. I used flour tortillas rather than corn, and didnt have too much of a hard time with breakage. It did take my husband and I, cooking together, 3 HOURS to make these (along with the Green Rice recipe), and they were quite expensive. I would do these again, but maybe try just a ricotto blend in the middle, make it cheaper. Also, we had so much sauce leftover from this batch I froze some. Probably enough to do another half batch. Reheated well for leftovers.Read more
recipe Goat Cheese Enchiladas
Marie Arlington, TX 12-19-2008
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Loved it!!! also re: breaking tortillas!
Rated: 5 stars out of 5

Loved this recipe. It was very good. But let me tell you about breaking tortillas: I am French but make a lot of... enchiladas and this is what I do: I take 4-6 corn tortillas at a time, put them in my microwave (on a plate - no need for paper towels or anything else) and cook on high for 45 seconds ONLY! They turn out very soft, perfectly pliable and PERFECT for rolling. They are also perfect to put a little shredded cheese and roll them for a quick appetizer! When I do my tortillas, I put some salsa verde (green salsa you can find at Walmart or anywhere else) from a jar into a small plate and dip my tortillas in that sauce. I then fill my tortillas the way Bobby Flay did it or just buy a rotisserie chicken, chop the chicken, add Monterrey shredded cheese, roll the tortillas, place them in a pyrex with some type of sauce on top and in the oven for 15 minutes at 350! How good is that!!! Try it, Oh my goodness, you will love it! Happy Holidays Y'all.Read more
recipe Goat Cheese Enchiladas
Melanie Royal Oak, MI 06-18-2008
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Delicious!
Rated: 5 stars out of 5

I was a little skeptical how this would turn out, so I was pleasantly surprised when this recipe turned out AWESOME! Other... reviewers had problems with the tortillas breaking, so before using them I put them in the microwave for 15 minutes sandwiched between damp papertowels and I had no problem with breakage. The recipe took me quite a bit longer to make then the recipe states, but maybe because it was my first time? If you like goat cheese, you will love this recipe!Read more