Goat Cheese Enchiladas

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I have never been a big fan of enchiladas, but my boyfriend lovvves them so when we saw Bobby make them on TV, I decided I would make them with him. I was VERY skeptical at first because I also do not like goat cheese. HOWEVER, I was very very pleasantly surprised at how much I enjoyed this dish!!! I had to make some substitutions because I couldn't find ancho chiles - I had to use canned chipotles instead which gave an amazing smoky flavour.. MMMM....Even with the substitutions, the enchiladas turned out sooo goood. I kept eating them and when I wasn't eating them I was dreaming about finishing the leftovers. I highly recommend this to anyone at all.. even non-enchilada-non-goat-cheese-loving individuals. I can't wait to make these again!!!!

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the dish is awsome. my mom even said that it tasted like some enchiladas that she had back in mexico. the recipe is long to make and sometimes i would get stuck on something. i think in the end it was a great tasting dish. i know that next time i make it will be easier to make and take less time since ill know how to make it work. i also make the green rice and that was a great side. oh and i didnt use blue corn tortillas because i could not find them regular corn worked just as great.

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While it took me much longer to prepare the dish than noted in the recipe(mainly due to MY lack of skills!, one bite made it totally worthwhile!! Best enchiladas that I have ever eaten, either at home or in a restaurant.

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I will certainly do these again!

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Partway through this recipe I found myself wondering if it was worth the effort. With the first bite in my mouth, I was willing to make it again anytime! Really different and very flavorful.

Excellent with the Green Rice recipe from the same show.

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Great recipe...

Here is a variation for finger food:
I altered this recipe for quesadillas too:
QUESADILLAS: Use goatcheese filling to dollup on 1/2 of a blue corn tortilla and fold over in pan (use cooking spray. Brown on both sides. While making all - keep warm on a baking sheet in the oven. When completed, use kitchen sheers to slice slice in half for small triangles.

DIP: Use 1/2 to 1/2 ratio of red sauce in recipe to sour cream for a great dip for these quesadillas.

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This was a great twist on the Cheese Enchilada!