Ingredients
- 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
Directions
Preheat oven to 375 degrees F.
Spread 1/2 cup of the Red Chile-Tomato Sauce into a medium, deep casserole.
Dip tortillas in remaining tomato-chile sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas.
Arrange rolled tortillas in casserole so they fit snugly. Pour 1 1/2 cups of the remaining tomato-chile sauce over the enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream, and garnish with chopped green onions.
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
Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes. Remove stems and seeds, 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 onions 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, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.
Goat Cheese Filling:
- 1 1/4 pound goat cheese
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
Place goat cheese, garlic, pecorino Romano, 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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By lori.m.g
Livermore, CA
on October 10, 2011
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I didn't make my enchiladas with a goat cheese filling, but I love this sauce. Every time I make enchiladas with red sauce I come to this recipe! For the tortillas as long as you cook each one in a bit of oil first then dredge it in the sauce before rolling, they don't tend to fall apart, and if you don't want to fry them wrap 5 at a time in moist paper towels and microwave for about 1-1.5 minutes they come out soft and ready for sauce!
By ecomaniac
Houston, TX
on May 11, 2010
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...first quickly fry each individual tortilla in hot canola or other suitable oil. Use a small saute pan and cook for only a few seconds on each side. This is a fundamental step for corn tortilla enchiladas that too many recipe writers take for granted and never mention.
I love chilis and Bobby's sauces are sublime. Like another poster, I too prefer diluting the rich cheese here with something milder like chicken.
By alanskail_11507181
Kamloops, BC
on March 16, 2010
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The goat cheese is admittedly overpowering on its own but I add shredded chicken to the mix and this dish has become a big hit in our home. The sauce is delicious and the tortillas will not fall apart if they're dipped in the sauce and then filled and rolled.
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