San Antonio Style Goat Cheese Enchiladas

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Red Chile-Tomato Sauce, recipe follows

12 blue corn tortillas

Goat Cheese Filling, recipe follows

8 ounces Monterey Jack, grated

3 tablespoons chopped cilantro, for garnish

Sour cream, garnish

Chopped green onions, garnish

Red Chile-Tomato Sauce:

2 ancho chilies

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

1 (16 ounce) can plum tomatoes, pureed

2 cups homemade chicken or vegetable stock

Salt and freshly ground pepper

Goat Cheese Filling:

1 1/4 pound goat cheese

3 cloves garlic, coarsely chopped

1/4 cup freshly grated pecorino Romano

2 tablespoons fresh lime juice

1/4 cup finely chopped cilantro

Salt and freshly ground pepper