Goat Cheese Enchiladas
By Tested and perfected in the Sur La Table kitchen
Goat Cheese Enchiladas
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 to 6 servings
- 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
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 fire-roasted whole tomatoes, puréed
- 3 cups chicken or vegetable stock
- 1 to 2 tablespoons honey
- Salt and freshly ground black pepper
Filling:
Tangy cheese-filled tortillas smothered in rich, spicy homemade red chile and tomato enchilada sauce.
Red Chile-Tomato Sauce:
Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Peel the chiles and remove the stems and seeds, then place in food processor with ¼ 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: 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.
Enchiladas:
Preheat oven to 375°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 ½ 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 1½ 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:
Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Peel the chiles and remove the stems and seeds, then place in food processor with ¼ 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: 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.
Enchiladas:
Preheat oven to 375°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 ½ 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 1½ 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.