Goat Cheese Enchiladas
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
230 g
Monterey Jack (grated)3 tbsps
Cilantro Leaves (chopped fresh)Directions:
1
Watch how to make this recipe
2
Preheat oven to 375 degrees F
3
Dip tortillas in chile sauce to lightly coat both sides
4
Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up
5
Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish
6
Arrange rolled tortillas in the casserole so they fit snugly
7
Repeat with remaining tortillas
8
Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese
9
Bake for 20 to 30 minutes or until the enchiladas are heated through
10
Remove from the oven and sprinkle with chopped cilantro
11
Garnish with sour cream and green onions
12
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
13
Add chiles, remove from heat and let sit for 30 minutes
14
Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth
15
Heat oil in a medium saucepan over medium-high heat
16
Add onion and cook until soft
17
Add garlic and cook for 1 minute
18
Add cumin and oregano and cook for 1 minute
19
Add ancho puree and cook for 2 to 3 minutes
20
Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened
21
Season with honey, salt, and pepper, to taste
22
For a chunkier sauce, leave as is
23
For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor
24
Keep warm until ready to serve
25
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
26
Season with salt and pepper and fold in the cilantro